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Harissa chicken traybake with peppers & feta

Roast up some chicken with North African spices and storecupboard peppers for a great last-minute supper

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 444
  • Carbohydrates 33
  • Saturated Fat 5
  • Sugar 5
  • Protein 36
  • Fat 18
  • Fibre 2
  • Salt 1.3

Nutrition per serving

  • Calories 444
  • Carbohydrates 33
  • Saturated Fat 5
  • Sugar 5
  • Protein 36
  • Fat 18
  • Fibre 2
  • Salt 1.3

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

Method

  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.

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