Harissa Chicken Traybake With Peppers & Feta
This vibrant and flavorful dish combines tender chicken thighs marinated in spicy harissa paste, roasted with red onions and sweet peppers, then garnished with nutty pine nuts and creamy feta. Serve this delicious and easy-to-make meal with fluffy couscous to soak up all the delicious pan juices.
— Constant Cookbook
Ingredients
- 2 tbsp harissa paste
- 1 tbsp red wine vinegar
- 500g boneless, skinless chicken thighs
- 2 red onions , cut into quarters
- 2 large roasted peppers from a jar, cut into chunky pieces
- 100g feta cheese
- 50g pine nuts , toasted
- 200g couscous , cooked following pack instructions, to serve
Instructions
- 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.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 444 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 1.3 milligram of sodium
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