Chicken, feta, tahini and aubergine traybake

Name: Chicken, feta, tahini and aubergine traybake
Prep time: 20 min
Cook time: 40 min
Yield: Serves 4
Ingredients: 1 sliced aubergine; ½ x 200g pack of feta, crumbled; ½ bunch trimmed spring onions; 4 British free-range skin-on chicken thighs; 2 tbsp rapeseed oil; 2 tbsp tahini; Juice of 1 lemon; 2 tsp runny honey or agave nectar; 100g sugar snap peas; 1½ tbsp pomegranate molasses; Drizzle of oil

Easy
June 2018

Easy
June 2018

Serves 4
Hands-on time 20 min, oven time 40 min

The tahini, pomegranate molasses and honey drizzle turns sticky and gnarly as it bakes in the oven – a finger-licking good chicken dish.

Gluten-free

Nutrition: per serving

Calories: 683kcals
Fat: 44.1g (11.6g saturated)
Protein: 46.9g
Carbohydrates: 20.7g (15.7g sugars)
Fibre: 8.1g
Salt: 1.7g

Nutrition: per serving

Calories: 683kcals
Fat: 44.1g (11.6g saturated)
Protein: 46.9g
Carbohydrates: 20.7g (15.7g sugars)
Fibre: 8.1g
Salt: 1.7g

Save recipe

Save recipe Print

Ingredients

1 sliced aubergine
½ x 200g pack of feta, crumbled
½ bunch trimmed spring onions
4 British free-range skin-on chicken thighs
2 tbsp rapeseed oil
2 tbsp tahini
Juice of 1 lemon
2 tsp runny honey or agave nectar
100g sugar snap peas
1½ tbsp pomegranate molasses
Drizzle of oil

1 sliced aubergine
½ x 200g pack of feta, crumbled
½ bunch trimmed spring onions
4 British free-range skin-on chicken thighs
2 tbsp rapeseed oil
2 tbsp tahini
Juice of 1 lemon
2 tsp runny honey or agave nectar
100g sugar snap peas
1½ tbsp pomegranate molasses
Drizzle of oil

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the aubergine, feta and spring onions in a medium roasting tray and mix together. Add the chicken thighs, skin-side up.
In a jug or small bowl, combine the rapeseed oil, tahini, lemon juice, honey or agave nectar and season. Drizzle over the chicken and vegetables, then roast for 30 minutes.
Remove the tray from the oven, scatter over the sugar snap peas, pomegranate molasses and a drizzle of oil, then roast for another 5-8 minutes until the aubergine is tender and the sugar snap peas are still crunchy and green. Serve straightaway.

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the aubergine, feta and spring onions in a medium roasting tray and mix together. Add the chicken thighs, skin-side up.
In a jug or small bowl, combine the rapeseed oil, tahini, lemon juice, honey or agave nectar and season. Drizzle over the chicken and vegetables, then roast for 30 minutes.
Remove the tray from the oven, scatter over the sugar snap peas, pomegranate molasses and a drizzle of oil, then roast for another 5-8 minutes until the aubergine is tender and the sugar snap peas are still crunchy and green. Serve straightaway.

Fancy getting a copy in print?

Subscribe to our magazine