Chicken Feta Tahini And Aubergine Traybake Recipes

CHICKEN, FETA, TAHINI AND AUBERGINE TRAYBAKE

Chicken, feta, tahini and aubergine traybake image

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

Provided by delicious. magazine

Categories Traybake recipes

Time 1h

Yield Serves 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 683kcals, Fat 44.1g (11.6g saturated), Protein 46.9g, Carbohydrate 20.7g (15.7g sugars), Fiber 8.1g

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