Spring CHICKEN

Sweet potato, chickpea and chicken tray bake

Perfect for a week-night supper, this Indian-inspired meal is delightfully easy to make and can be prepared in advance.

Serves 2 • Ready in 55 mins, plus marinating

6 chicken thighs
3 sweet potatoes (about 600g), roughly chopped into 2-3cm pieces
400g can of chickpeas, rinsed and drained
2tsp hot paprika
2tsp olive oil
2tbsp roasted flaked almonds
2tbsp chopped fresh coriander

for the marinade:

½ tsp cumin seeds
1tsp coriander seeds
1 onion, roughly chopped
1 garlic clove, cut in half and the green centre removed
½ chilli, roughly chopped
1 small thumb of ginger, peeled and grated
3tbsp natural yogurt
1tbsp tomato paste
3tsp ground