As a mid-week supper and after a long day at work a recipe that is simple to make and rewarding in taste is exactly what we desire chez Season’s Eatings. This recipe for Moroccan style roast chicken with chickpeas is both of these things. With a few store cupboards ingredients and a couple of fresh ingredients that area readily accessible, this is a meal in minutes. In fact from start to finish, it takes half an hour.

The recipe serves two people.

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

• 2 cans of chickpeas
• 2 chicken breasts
• 200g cherry tomatoes
• 5 spring onions
• 2 lemons
• 28g pack of coriander
• Harissa paste
• Olive oil
• Extra Virgin olive oil
• Maldon sea salt
• Freshly ground pepper

Recipe:

1. Pre-heat the oven to 180C. Put the chicken breasts in a baking dish. Score each a few times with a knife and then rub in a couple of tablespoons of Harissa paste on each. Roast in the oven for 15 minutes.
2. Meanwhile, rinse the chickpeas, and roughly crush about half of them. Finely chop the spring onions, zest and juice the lemons and mix with the chickpeas. Finely chop the coriander and add to the chickpeas with a pinch of Maldon sea salt, a couple of twists of freshly ground pepper and a glug of Extra Virgin olive oil.
3. After 15 minutes in the oven, add the cherry tomatoes, drizzle in olive oil and pop back in the oven for another 10 – 15 minutes.
4. Once the chicken is cooked all the way through and the cherry tomatoes skins are just bursting, plate up the Moroccan style roast chicken and cherry tomatoes on top of the chickpea mix.