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Moroccan chicken and aubergine roast
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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 200ºC, 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.
Typical values per serving:
3.1g fibre 40.8g protein
This recipe was first published in February 2014.
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