Description
This one pan spicy roasted chicken with nduja, chickpeas and yoghurt is a weeknight winner. This easy-to-follow recipe has it all! With minimal active prep time, loads of flavour and minimal dishes to clean. Perfection!
Ingredients
For the Chickpeas:
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2 Red Onions, cut into wedges
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1 tin (400g) chickpeas
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1 tin Italian chopped tomatoes or tomato passata
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3 tbsp nduja paste OR harissa paste
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Pinch of chili flakes
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1 tbsp freshly chopped parsley
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Salt & pepper to taste
For the Chicken:
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4 tbsp cooking oil
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1 tbsp Nduja paste OR harissa paste
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5 chicken thighs or 4 chicken leg quarters
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Pinch of salt and pepper
For the Yoghurt:
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1 1/2 cups Skyr or Greek Yoghurt
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10g Dill
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Juice of half a lemon (adjust to taste)
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Salt and Pepper to taste
Instructions
- In a roasting tray, combine the red onion wedges, drained chickpeas, and tinned tomatoes.
- Add 2 tablespoons of nduja paste, a pinch of chilli flakes, freshly chopped parsley, 125 ml (about 1/2 cup) water, salt, and pepper to taste.
- Stir everything together, ensuring the onions are nestled into the chickpeas to prevent them from burning.
- Air Fryer: Place the tray in the Air Fryer and cook at 170°C (350°F) for 30 minutes. If the chickpeas appear dry during cooking, add a splash more of water to maintain a saucy consistency.
Oven: Place the tray in the preheated oven and bake at 190°C (375°F) for 30 minutes. If the chickpeas appear dry during cooking, add a splash more of water to maintain a saucy consistency.Once the cook time is up, check the seasoning, adjusting the amount of salt and pepper to your preference. - In a bowl, combine the cooking oil and Nduja paste.
- Add the chicken thighs to the mixture, season with a pinch of salt and pepper, and stir to coat.
- Air Fryer: Place the Nduja-coated chicken on top of the chickpeas. Put the tray back in the Air Fryer and cook at 175°C (350°F) for an additional 20-30 minutes or until the chicken is cooked through and has a crispy, crackly skin. Cook time may vary depending on the size of your chicken pieces
Oven: Place the Nduja-coated chicken on top of the chickpeas. Put the tray back in the oven and bake at 190°C (375°F) for an additional 25-35 Minutes or until the chicken is cooked through and has a crispy, crackly skin. Cook time may vary depending on the size of your chicken pieces - While the dish finishes cooking make your sauce. In a separate bowl, combine the Greek Yoghurt, dill, lemon juice, salt, and pepper to taste.
- Divide the yoghurt between your serving plates, smearing it to cover the base.
- Place the chickpeas and onions on top of the yoghurt, and finish with a piece of chicken.
- Drizzle over a little of the pan sauce.
- Add a scatter of dill if you like to garnish.
- Prep Time: 10 Minutes
- Inactive Cook Time: 1 Hour