Chicken and roasted veg with harissa sumac yoghurt

Name: Chicken and roasted veg with harissa sumac yoghurt recipe
Yield: 4
Ingredients: 1/2 cup (140g) Greek yoghurt; 1 garlic clove, finely chopped; 2 tsp harissa paste; 2 tsp sumac; 1 (450g) eggplant, trimmed, cut into cubes; 2 zucchinis, trimmed, cut into cubes; 1/4 cup (100ml) extra virgin olive oil; 4 (800g) chicken thighs, cut into 4cm pieces; 400g can brown lentils, rinsed, drained; 2 (200g) green bull peppers, seeds removed, chopped into large pieces; 1/2 cup mint leaves, chopped; 1/2 cup dill tips, chopped; 2 long green shallots, sliced; Store-bought baba ganoush, to serve

Rate now

Jump to recipe

by Kirsten Jenkins

Sep 21, 2021

Elevate your weeknight with this chicken and roast veg dinner.

1/2 cup (140g) Greek yoghurt
1 garlic clove, finely chopped
2 tsp harissa paste
2 tsp sumac
1 (450g) eggplant, trimmed, cut into cubes
2 zucchinis, trimmed, cut into cubes
1/4 cup (100ml) extra virgin olive oil
4 (800g) chicken thighs, cut into 4cm pieces
400g can brown lentils, rinsed, drained
2 (200g) green bull peppers, seeds removed, chopped into large pieces
1/2 cup mint leaves, chopped
1/2 cup dill tips, chopped
2 long green shallots, sliced
Store-bought baba ganoush, to serve

Method

1.

Preheat oven to 200°C. Combine yoghurt, garlic, harissa, sumac and 2 tbs water in a bowl. Season with salt and pepper. Set aside.
2.

Place the eggplant and zucchini on a large baking tray lined with baking paper and drizzle with 2 tbs oil. Season with salt and roast for 40-45 minutes until golden.
3.

Meanwhile, heat 1/2 tbs oil in a large non-stick frypan over medium-high heat. Add chicken and cook, stirring regularly, for 10-12 minutes until golden brown.
4.

Place lentils, peppers, mint, dill and long green shallot in a bowl with the remaining 50ml oil. Season with salt and pepper and toss to combine. Place lentil mixture and roasted vegetables on a serving platter and drizzle with the harissa yoghurt. Serve with chopped chicken and baba ganoush alongside.