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Harissa chicken and sausage traybake
Fruit and vegetables
2
leeks
, thickly sliced (15mm/⅝in slices)
250g/9oz
chestnut mushrooms
, halved
1 large
sweet potato
, cut into wedges
3
spring onions
, finely sliced
large handful flatleaf
parsley
, finely chopped
½
garlic
clove, finely chopped
Tins, packets and jars
400g tin
chickpeas
, drained
1 preserved lemon, finely chopped
Cooking ingredients
3 tbsp
olive oil
4 heaped tsp rose
harissa
½ tsp
sea salt
flakes
2 tbsp extra-virgin
olive oil
1 tsp
sea salt
flakes
Dairy, eggs and chilled
yoghurt
, to serve
Meat, fish and poultry
8 good-quality
sausages
8
chicken thighs
, skin on and bone in (preferably free-range)
Back to recipe
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