Chicken, chickpea & pepper traybake with miso butter Savoy cabbage

Name: Chicken, chickpea & pepper traybake with miso butter Savoy cabbage
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 8 Waitrose Duchy Organic Free Range Chicken Thighs; 465 g jar Peppadew Roasted Red Peppers; 180 g jar Ottolenghi Shawarma Marinade; 6 clove/s garlic, peeled; 2 tbsp olive oil; 400 g can Waitrose Duchy Organic Chickpeas In Water, drained; Coriander, chopped, to serve; Mint leaves, to serve; Cooked rice, to serve

Everyone loves a shawarma wrap, but this paste in Mallika Basu's recipe has more versatility, with a smoky, earthy tomato foundation. This is so easy to assemble it feels rude not to add a side of greens.

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Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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8 Waitrose Duchy Organic Free Range Chicken Thighs
465g jar Peppadew Roasted Red Peppers
180g jar Ottolenghi Shawarma Marinade
6 clove/s garlic, peeled
2 tbsp olive oil
400g can Waitrose Duchy Organic Chickpeas In Water, drained
Coriander, chopped, to serve
Mint leaves, to serve
Cooked rice, to serve

For the cabbage

1 Savoy cabbage
2 tbsp Cooks’ Ingredients White Miso Paste
50g butter, melted
2 tbsp olive oil

Preheat the oven to 200ºC, gas mark 6. Skin the chicken pieces, then place, bone-side upwards, in a large ovenproof baking dish or roasting tin. Drain the peppers, reserving the brine in the jar. Slice each pepper into 4 strips, lengthways, removing any stems and seeds, and layer between the chicken.
Spread the shawarma marinade over the chicken and scatter the garlic over. Pour the reserved pepper brine into the empty schwarma jar until it is half full, topping up with water if needed. Pop the lid on and shake, then pour over the chicken. Drizzle over the oil and bake for 20 minutes on the top shelf.
Meanwhile, discard the darkest green outer leaves of the cabbage and slice the rest into 8 wedges. Arrange on their sides in another roasting tin large enough to hold them.
Whisk the miso into the melted butter, add 2 tbsp oil and pour over the cabbage. When the 20 minutes are up on the chicken, add the chickpeas, flip the thighs over, then season. Bake for 20-25 minutes more (with the cabbage on the shelf below) until the chicken is golden, with no pink meat and juices that run clear, and the cabbage is golden and tender.
Serve the chicken, scattered with chopped mint and coriander, and the cabbage and rice on the side.