Save to your scrapbook

    Moroccan chicken and aubergine roast

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Moroccan chicken and aubergine roast

    • Total time: Ready in 35 minutes 35 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars