Harissa chicken traybake with peppers & feta
Roast up some chicken with North African spices and storecupboard peppers for a great last-minute supper
Ingredient:
- 2 tbsp harissa paste
- 1 tbsp red wine vinegar
- 500g boneless, skinless chicken thigh
- 2 red onions, cut into quarters
- 2 large roasted peppers from a jar, cut into chunky pieces
- 100g feta cheese
- 50g pine nut, toasted
- 200g couscous, cooked following pack instructions, to serve
Recipe Direction :
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. In a large bowl, mix together the harissa paste and the vinegar, then add the chicken and onions. Spread the mixture out in a large roasting tin and roast for 35 mins, turning at least once. In the final 10 mins, add the peppers and feta, then sprinkle with the pine nuts just before the end of the cooking time. Serve with the pan juices and couscous.