Baharat chicken with mandarin & chickpeas
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Baharat chicken with mandarin & chickpeasNew Recipes

By Nadiya Hussain

Nadiya’s spicy chicken traybake is easy to cook all in one roasting tin. It’s packed with vibrant savoury flavour and hints of sweetness

  • Prep:20 mins
    Cook:50 mins
    plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 579
  • fat 27g
  • saturates 6g
  • carbs 37g
  • sugars 0g
  • fibre 8g
  • protein 43g
  • salt 0.48g

Ingredients

  • 4 tbsp olive oil
  • 1½ tbsp baharat spice mix
  • 4 garlic cloves , crushed
  • 1 lime , zested and juiced
  • 150g natural yogurt
  • 1kg chicken drumsticks
  • 2 red onions , thickly sliced
  • 2 x 400g cans chickpeas , drained and rinsed
  • 298g can mandarins in their own juice, drained and juice reserved
  • 1 tbsp honey
  • 1 tbsp white wine vinegar
  • small handful of parsley , finely chopped
  • cooked white rice

Method

  1. In a large bowl, combine 1 tbsp of the olive oil with the baharat spice mix, garlic, lime zest and yogurt, with plenty of seasoning. Mix in the chicken and toss well to coat. Set aside to marinate in the fridge if you have time (see tip below).

  2. Heat the oven to 220C/200C fan/gas 7. Mix the onions and chickpeas in a large roasting tin with 1 tbsp of the remaining oil. Season, then stir well to ensure everything is coated. Arrange the chicken drumsticks on top, spacing them out well and leaving behind any excess marinade. Roast for 45-50 mins, turning the chicken halfway through, until the chicken is cooked through and the top is starting to char in parts.

  3. Meanwhile, combine 60ml of the mandarin juice with the lime juice, honey, vinegar, remaining olive oil and half the parsley. Season to taste, then drizzle over the traybake once cooked along with the mandarin pieces, and stir well. Serve on top of the rice, with the juices from the tray drizzled over and a sprinkling of parsley.

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