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Nadiya Hussain Chickpea & Chicken Traybake Recipe | Cook Once Eat Twice

A one-tray roast of spiced chicken drumsticks, chickpeas, aubergine and lemon, finished with tahini and chilli oil. Minimal prep, big flavour, and easy cleanup.

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Abuela Carmen
Abuela Carmen's Tips

Nadiya Hussain’s chickpea and chicken traybake is an oven-roasted chicken and chickpea dish with lemon and spices served with tahini and chili oil.

  • Replace canned chickpeas with dried chickpeas soaked overnight and pressure cooked until tender before adding to the chicken masala.

  • Abandon oven traybake method and cook in a heavy kadai or handi with proper tadka and long bhunao of onions, ginger-garlic, tomatoes and spices before adding chicken and chickpeas.

Avoid

  • ⚠

    Cooking chicken and chickpeas entirely in the oven without first doing tadka and bhunao on the stovetop

  • ⚠

    Using tahini or chili oil as finishing elements; these are not part of the flavor memory of chicken chole

Ingredients

0/15 gathered
Serves 4

1 oz oil

4 clove garlic

2 whole red onions

1 whole aubergine

1.1 lb chickpeas

1 whole lemon

0.1 oz coriander seeds

0.1 oz cumin seeds

¼ oz salt

¼ oz paprika

0 oz ground turmeric

8 whole chicken drumsticks

fresh coriander

tahini

chilli oil

Preparation

0/5 steps
1
Preheat the oven to 356°F and set out a large roasting dish.
2
Drizzle oil into the dish, then add the garlic, red onions, aubergine, chickpeas and lemon slices.
3
Lightly crush the coriander seeds and cumin seeds, then add with the salt, paprika, turmeric and chicken drumsticks. Mix well by hand until everything is coated.
4
Roast for 45 minutes until the chicken is cooked through and the vegetables are tender.
5
Scatter over fresh coriander and drizzle with tahini and chilli oil. Serve straight from the tray.