A tasty mix of mediterranean flavours this chicken bake is guaranteed to send your taste buds just a little bit wild.
Preparation Time: 20 minutes
Cooking Time: 1 hour 25 minutes
Makes: 4-6 serves
Ingredients:
● 1⁄2 cup McKenzie’s Chick Peas 1/4 cup oil
● 2 tbs Chermoula/Moroccan seasoning
● 6-8 chicken thigh fillets
● 300g eggplant, cut into 2cm chunks
● 1 large red onion, cut into eighths
● 1 red capsicum, cut into 2cm pieces
● 1 cup green Sicilian olives
● McKenzie’s Australian Natural Sea Salt Grinder, to taste
● McKenzie’s Whole Black Peppercorns Grinder, to taste
● Greek yoghurt, for serving Baby rocket, for serving
Method:
- Prepare and cook chick peas according to packet directions.
- Preheat oven to 200C. Combine the oil and Chermoula in a bowl. Add the chicken and toss to coat in the spices, then place onto a lined oven tray.
- Toss the eggplant, onion, red capsicum and olives in any remaining oil and spice. Add to the pan with cooked chick peas.
- Bake for 40 minutes or until the chicken is cooked.
- Spoon the chicken, vegetables and peas into serving bowls then top with a dollop of yoghurt and some baby rocket. Serve immediately.
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