Harissa chicken traybake

Harissa chicken traybake

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(25 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

You only need five ingredients to create this spicy, healthy, low-calorie chicken dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
303
protein
36g
carbs
21g
fat
9g
saturates
2g
fibre
4g
sugar
15g
salt
0.5g

Ingredients

  • 3 tbsp harissa
  • ½ x 500g pot low-fat natural yogurt
  • 4 skinless chicken breasts, slashed
  • 1 small butternut squash, peeled, deseeded and cut into long wedges
  • 2 red onions, cut into wedges

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Method

  1. Heat oven to 200C/180C fan/ gas 6. Mix 2 tbsp of the harissa with 3 tbsp of the yogurt. Rub all over the chicken breasts and set aside to marinate while you start the veg.
  2. Toss the squash and the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin. Roast for 10 mins.
  3. Remove veg from the oven, add the chicken to the tin, then roast for a further 20-25 mins until the chicken and veg are cooked through. Serve with the remaining yogurt on the side, and a big bowl of couscous or rice.

Recipe from Good Food magazine, May 2012

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Comments

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goldrush's picture
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I'd never heard of harissa and neither had my dinner guests so this was a new experience for all of us! I added red and green peppers to add a bit more colour and more vegetables. Everyone loved it and it had plenty of flavour without being too spicy. I will definitely be cooking this again!!!

howler1978's picture
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Would make this again, it was very easy and the onions and squash came out well

bikerbell's picture

Really nice dish. I hadn't used Harissa before, but thought it had a great flavour. After reading the comments I cooked the veg for about half an hour. Served with couscous and green salad. Will happily make again.

delythbrown's picture
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Made it three times now and a bit of a staple. Full of flavour and only 5 ingredients. Awesome

silverdapple45's picture

Very quick to prepare and extremely tasty too, left out the butternut squash and added boiled potatoes which soaked up the juices, served with a green salad.

kirstienic's picture
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Great - I love butternut squash, but the rest of the family is not too keen, but they all liked this. Result!

enosworthy's picture
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My family and friends absolutelylove this recipe, i also include a red pepper deseeded and cut in to chunks. This really adds to the flavour and makes it more juicy.

kathwoods's picture
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Excellent recipe, tasty and healthy!! I agree though that the veg can do with an extra few minutes before the chicken goes in depending how thick you cut the squash wedges.
Will definitely make this again!

emilyshort's picture
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Makes a nice change, easy and healthy.

monique65's picture
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Pretty nice dish.I marinated the chicken for more than one hour, just to get more flavour.I also cooked the vegetables about 20 minutes, and after that i added the chicken.
The yoghurt at the side was necessary because there is no sauce.We ate couscous and a green salad with it.
My result can be seen at moniqueskeukentje.blogspot.com

sameshrie's picture
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Lovely and so easy. Cooked vegetables for longer than stated and used chicken thighs. Used a whle jar of Barts Harissa paste (but we eat very spicy food anyway) Will definitely do again.

katie08's picture
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A quick and simple recipe, full of flavour! The chicken went lovely with the roasted butternut squash and red onion. I cooked the vegetables longer before adding the chicken, just to make sure the butternut squash had soften enough.
Definitely recommend anyone to try out this recipe!

sheila1125's picture

A great recipe, i have cooked this twice now and served with Bulghur and Dried Fruit Pilaf, they go so welll together. I think this recipe will become a family favourite.

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