Name: Chicken, chickpea and pepper traybake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 650 g chicken breast, each cut into 3 pieces; 800 g tinned chickpeas, drained and rinsed; 1 red pepper, sliced; 1/2 yellow pepper, sliced; 2 red onion, cut into thin wedges; 50 g cherry tomatoes; 2 tbsp olive oil; 2 tsp smoked paprika; 1 lemon, zested and cut into 8 wedges; 150 ml chicken stock; 1 garlic cloves, crushed; 100 g natural yoghurt; 1 handful basil leaves, sliced; 200 g crusty bread, to serve

1

Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken breasts, chickpeas, peppers, onions and cherry tomatoes in a medium roasting tin so everything fits tightly. Whisk the oil with 2 tsp paprika, the lemon zest and a little seasoning, then drizzle it over everything; toss to coat. Nestle 4 lemon wedges into the tin, reserving the rest. Pour in the stock and bake for 30-35 mins until the chicken is cooked through and the veg is tender.

2

Meanwhile, mix the garlic, yogurt, a pinch of paprika and half the basil in a small bowl. Wrap the bread in foil and warm through in the oven for the last 5 mins of the traybake’s cooking time.

3

Scatter over the remaining basil and serve with warm crusty bread, the garlicky yogurt and remaining lemon wedges for squeezing over.

Method