Chicken and sausage traybake

From https://www.bbc.co.uk/food/recipes/harissa_chicken_and_81329 by Rukmini Iyer.

Ingredients

• 2 leeks, thickly sliced into 15mm rings
• 4 chicken thighs skin on, bone in
• 250g chestnut mushrooms, halved or quartered if very large
• 6 sausages
• 0.5Kg sweet potatoes
• 2½ tbsp olive oil
• 2 tbsp rapeseed oil
• 4 tsp dried harissa or paste
• 1 tsp sea salt
• 400g tinned chickpeas drained
• 1 preserved lemon, finely diced
• 3 spring onions, finely sliced
• 2 tbsp fresh parsley, finely sliced or one third this quantity of dried
• 1 garlic clove, finely diced use a smallish clove

Method

1. Preheat the oven to 180°C fan. Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through half the olive oil, all the rapeseed oil, half the salt and all the harissa. Arrange the sausages and chicken so that they’re sitting on top of the vegetables. Roast for 1 hour.

   Time: 60 minutes.

2. Meanwhile, mix the drained chickpeas with the preserved lemon, the rest of the olive oil, spring onions, parsley, garlic and the remaining oil and salt in a bowl. Set aside at room temperature.

   Time: 5 minutes.

3. Once the chicken and sausages are golden-brown and cooked through, scatter over the chickpeas and return to the oven for 10 minutes. Serve hot, with yoghurt alongside.

   Time: 10 minutes.

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