Harissa honey-glazed chicken with squash and spelt recipe | Good Food

Units:

2 chicken thighs
(or 4 small)
4 tsp olive oil
2 tbsp harissa
plus 1 tsp
2 tbsp honey
1 tbsp red, white or sherry vinegar
1 tsp thyme leaves
160g frozen squash cubes
160g long-stem broccoli
250g pouch of cooked spelt
or other grains
3 tbsp yogurt
handful of soft herbs
such as mint, dill or coriander (optional)

Method

step 1
Heat the oven to 220C/200C fan/gas 7. Season the chicken thighs with salt and put on a shallow baking tray. Rub half the oil into the skins. Cook for 20 mins.
step 2
Meanwhile, whisk the rest of the oil, 2 tbsp harissa, the honey, vinegar, thyme and seasoning in a bowl. Tip the squash and broccoli onto the tray. Pour over the harissa sauce and mix well. Roast for a further 15 mins until the chicken is cooked and the veg is tender.
step 3
Tip the spelt onto the tray and stir. Pour over 2 tbsp water to steam the grains and return to the oven for 5 mins until warmed through. Swirl 1 tsp harissa through the yogurt. Roughly chop the herbs, if you have some.
step 4
Spoon the yogurt over the traybake and scatter over the herbs to serve, if using.