Moroccan chicken and aubergine roast


1-2 tsp rose harissa paste
150g essential Waitrose Natural Yogurt
800g pack essential Waitrose British Chicken Drumsticks, scored
1 essential Waitrose Red Pepper, cut into 3cm dice
1 essential Waitrose Aubergine, cut into 3cm dice
75g Waitrose Stuffed Green Olives with Hot Pimiento
1 tbsp olive oil


1. Preheat the oven to 200ÂșC, gas mark 6. Mix together the harissa paste and half the yogurt in a large bowl, season and mix in the chicken drumsticks, stirring to evenly coat.

2. Meanwhile, place the vegetables and olives in a roasting tin and toss in the oil. Place the chicken on top, spooning over any excess yogurt mixture.

3. Bake for 30 minutes or until the chicken is cooked throughout. Serve with the remaining natural yogurt.

  • Total time: Ready in 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,560kj/373kcals
Fat 20.2g
Saturated Fat 4.6g
Carbohydrate 7g
Sugars 6.7g
Salt 1.3g

3.1g fibre 40.8g protein

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3 stars

Average user rating Based on 5 ratings

This recipe was first published in Thu Feb 27 14:14:00 GMT 2014.