Oven-Baked Chicken with Aubergine, Chickpeas and Tahini Yogurt
Juicy chicken thighs share the baking tray with aubergine, courgette, chickpeas and cherry tomatoes. Served with a creamy tahini yogurt with lemon and fresh parsley.
By yumbelo · 4 servings · 55 minutes
Ingredients
- 1200 g Bone-in chicken thighs
- 2 pc Aubergines
- 2 pc Courgette
- 2 pc Red onions
- 250 g Cherry tomatoes
- 1 can Chickpeas (drained weight about 240 g)
- 4 tbsp Olive oil
- 1 tsp Sweet smoked paprika
- 1 tsp Ground cumin
- 2 pc Garlic cloves
- 1 pc Lemon
- 3 tbsp Tahini (sesame paste)
- 150 g Plain yogurt
- 1 bunch Parsley
- Salt
- Pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Pat the chicken thighs dry, season with salt and pepper and rub them in a bowl with 2 tbsp olive oil, paprika and cumin.
- Wash the aubergines and courgette and cut them into chunky pieces. Cut the onions into wedges and finely chop the garlic. Drain and rinse the chickpeas.
- Spread the vegetables, chickpeas and cherry tomatoes on a large baking tray with 2 tbsp olive oil, salt and pepper. Place the chicken thighs on top, skin side up.
- Roast the tray in the oven for about 40 minutes, until the chicken is cooked through and the vegetables are soft and lightly browned. Turn once halfway through.
- For the sauce, stir the tahini with the juice of the lemon, a little water, salt and a pinch of garlic until smooth and creamy. Stir in the yogurt.
- Wash the parsley, shake it dry and finely chop it.
- Take the tray out of the oven, sprinkle the chicken with the parsley and serve with the tahini yogurt sauce.