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


  • calories 444
  • carbs 33
  • saturated fat 5
  • sugar 5
  • protein 36
  • fat 18
  • fibre 2
  • salt 1.3


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


  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.