Harissa chicken traybake with peppers & feta

Harissa chicken traybake with peppers & feta

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(18 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
444
protein
36g
carbs
33g
fat
18g
saturates
5g
fibre
2g
sugar
5g
salt
1.3g

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

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Method

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.

Recipe from Good Food magazine, January 2012

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Comments

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bohoangel's picture
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Really easy and very tasty. I will be cooking it again.

artichoke12's picture
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Sorry forgot to rate - very easy and definitely a favourite of ours now , hardest bit is finding Harissa in the supermarket ( so really not hard at all!)

artichoke12's picture
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I used balsamic vinegar instead of red wine vinegar - delicious !!

knottiman's picture
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Super easy and very tasty

malford40's picture
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Really nice dish. Would be happy to serve this up for friends and its really easy to make

lindsp's picture
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Very tasty and simple to do - roasted own pepper (not hard) and served with giant couscous and rocket salad

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