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Privacy NoticeThe weather outside may be cold and dreary, but that doesn’t mean that we can’t pretend that things are a little brighter. One way that we’re thinking about warmer days ahead is by cooking up different dishes in the kitchen, such as this Shawarma Chicken Traybake. Bursting with feta and pomegranate, as well as a hint of mint / parsley, the recipe exudes holiday vibes and, even better, the traybake aspect means that you won’t have to worry about piles of washing up. Now we don’t know about you, but what could be better than that? Shawarma Chicken traybake Serves 4
This Shawarma Chicken traybake is bursting with flavour and has a holiday feel
(Image: Haarala Hamilton)
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Ingredients 2 red onions, cut into 8 wedges each 1 large aubergine, cut into chunks 2 sweet potatoes, peeled and cut into 5mm rounds 2 tbsp shawarma seasoning 3 tbsp olive oil Salt and pepper 200g feta Zest and juice of 1⁄2 lemon 50g natural yoghurt 10 HECK Simply Chicken Chipolatas, halved on a diagonal Small handful of pomegranate seeds Small handful of mint or parsley leaves For the flatbreads 250g self-raising flour, plus extra for dusting 1⁄2 tsp baking powder 1⁄2 tsp salt 250g natural yoghurt
HECK Recipes You Can Swear By is out now
(Image: Haarala Hamilton)
Method Preheat the oven to 220°c/200°c fan/gas mark 7. To make the flatbread dough, mix together all the ingredients in a large bowl until just coming together, then tip onto a lightly floured surface and knead for 1-2 minutes until the dough is smooth. Put it back into its bowl, cover with a tea towel and let rest for 30 minutes. Toss the onions, aubergine and sweet potatoes on a large roasting tray with 11⁄2 tablespoons of the shawarma seasoning, 2 tablespoons of the olive oil and plenty of salt and pepper. Spread out into a roughly single layer and roast for 15 minutes. Meanwhile, in a mini food processor or in a bowl using a hand-held blender, blitz the feta, lemon zest and juice and natural yoghurt until smooth. Season the whipped feta. Come back to the roasting vegetables. Toss the chipolatas in a bowl with the remaining 1 tablespoon olive oil and 1⁄2 tablespoon shawarma seasoning. Flip the vegetables, then tip the chipolatas on to the roasting tray. Return to the oven for 10 minutes until everything is cooked through. Keep warm. Divide the flatbread dough into eight pieces. Roll each piece into a rough circle around 5mm thick. Heat a frying pan over a medium-high heat. Cook the flatbreads one at a time for 1-2 minutes on each side until puffed up. Keep the cooked flatbreads warm in a tea towel. To serve, spread the whipped feta across the bottom of a plate. Pile the shawarma chicken and vegetables on top, then scatter the herbs and pomegranate seeds on top. Serve with the flatbreads. Extracted from HECK Recipes You Can Swear By, by HECK (Ebury press, £18.99)Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
