Name: Pomegranate chicken traybake
Total time: 55 min
Yield: 4
Ingredients: 8 whole chicken thighs; 2 fennel bulbs thinly sliced; 2 tbsp rose harissa; 3 tbsp pomegranate molasses; 2 x 400g tins chopped tomatoes; 2 x 400g tins chickpeas drained and rinsed; a pinch caster sugar; 100ml natural yogurt; a handful dill torn; 100g feta crumbled; crusty bread to serve

An oven dish filled with chicken baked in a tomato sauce, set on a red napkin with a yellow background

8 whole chicken thighs
2 fennel bulbs
thinly sliced
2 tbsp rose harissa
3 tbsp pomegranate molasses
2 x 400g tins chopped tomatoes
2 x 400g tins chickpeas
drained and rinsed
a pinch caster sugar
100ml natural yogurt
a handful dill
torn
100g feta
crumbled
crusty bread
to serve

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the chicken and fennel into a bowl, add the harissa, 2 tbsp of the pomegranate molasses and plenty of seasoning, then toss to combine. Spread the fennel out in a single layer on a deep baking tray, then arrange the chicken thighs, skin-side up, on top. Roast for 20 minutes.
step 2
Tip the tomatoes and chickpeas into the tray along with half a tin of water and the sugar. Mix well, being careful to keep the chicken skins dry. Return to the oven for 30 minutes or until the skins are crisp and the sauce has thickened.
step 3
Combine the yogurt with 1 tbsp of molasses and a little seasoning. Spoon this over the traybake, then tear over the dill and scatter over the feta. Serve with crusty bread for mopping up.