Persian Chicken with Spinach, Mint & Chickpeas

Updated at: Wed, 16 Aug 2023 16:16:55 GMT

Step 1

Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Drain and rinse the chickpeas. Crush or finely chop the garlic. Cut the chicken into quarters. Combine the garlic, ras el hanout spice blend and 2 tsp olive oil in a large bowl. Add the chicken and chickpeas, season with salt and pepper and stir to coat.

Step 2

Put the chicken and chickpeas on the lined tray and roast for 15 mins or until the chicken is cooked through and the chickpeas are browned.

Step 3

Meanwhile, finely grate the zest of half the lemon*, then juice the half. Coarsely chop the tomatoes.

Step 4

Finely chop the mint leaves, discarding the stems. Combine the yoghurt, half the mint and 2 tsp lemon juice in a bowl and season with salt and pepper.

Step 5

Combine 2 tsp lemon juice, 1 tsp lemon zest, 2 tsp extra virgin olive oil and ¼ tsp honey in a large bowl. Season with salt and pepper and whisk to dissolve the honey.

Step 6

Add the spinach, tomato and chickpeas to the salad dressing and toss to combine. Divide the salad and chicken among bowls. Drizzle with the mint yoghurt and scatter with the remaining mint to serve.

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