Lemony Harissa Chicken Thigh Tray Bake with braised chickpeas and fennel. This recipe is a spicy, simple perfect dinner recipe which is a fantastic cosy night in spectacular, with hardly any effort required.

Serves: 2 portions 
Time: 1 hour
Level: Easy

Tools:

• Large, deep roasting dish
• Mixing bowl
• Oven set to 180
• Chopping board
• Knife

Ingredients:

• 4X chicken thighs 
• olive oil
• 1/2 jar of chicken bone broth
• 1 fennel bulb
• 4 garlic cloves crushed
• 1 lemon
• 1 tin of chickpeas 
• 2 tbsp of harissa paste
• 3 sprigs of fresh rosemary of 1 tbsp of dried
• Feta (optional) 
• Handful of fresh coriander/ parsley roughly chopped
• Olive oil 

Method: 

1. Preheat the oven to 180C. Then mix the harissa paste, olive oil and bone broth in a bowl with some herbs, add the chicken thighs and toss to coat. Pop into a baking tray and let it marinade while you prepare the veg.
2. Trim the top and bottom of your fennel bulb. Quarter, core and thinly slice. Thinly slice half your lemon, removing the seeds; reserve the remaining half. Drain and rinse your chickpeas.
3. Pour the remaining harissa mix plus an extra tbsp of olive oil into your baking tray. Add in the chickpeas, fennel and lemon slices, 4 garlic cloves (crushed) and fresh rosemary. Toss everything in the harissa oil until well combined and arrange into an even layer with the chicken evenly distributed. 
4. Roast in the oven for 15 minutes until chicken skin is fairly crispy. Give the tray a good shake, (add a glug of water if it looks a bit dry- this will make a nice stock with the chicken) then cover with foil for a further 25 minutes until chicken is cooked through and nice and juicy. 
5. Remove from the oven and squeeze the remaining juice over the tray. Crumble feta over the top along with fresh parsley and coriander. 
6. Serve as is or over cooked quinoa or butter bean mash.