Baharat chicken with mandarin & chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp olive oil
- 1½ tbsp baharat spice mix
- 4 garlic clovescrushed
- 1 limezested and juiced
- 150g natural yogurt
- 1kg chicken drumsticks
- 2 red onionsthickly sliced
- 2 x 400g cans chickpeasdrained and rinsed
- 298g can mandarinsin their own juice, drained and juice reserved
- 1 tbsp honey
- 1 tbsp white wine vinegar
- small handful of parsleyfinely chopped
To serve
- cooked white rice
Nutrition: per serving
- kcal579
- fat27g
- saturates6g
- carbs37g
- sugars16g
- fibre8g
- protein43ghigh
- salt0.48glow
Method
step 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).
step 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.
step 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.
