Harissa chicken traybake with peppers & feta

Harissa chicken traybake with peppers & feta

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(48 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
Roast up some chicken with North African spices and storecupboard peppers for a great last-minute supper

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat18g
  • saturates5g
  • carbs33g
  • sugars5g
  • fibre2g
  • protein36g
  • salt1.3g


  • 2 tbsp harissa paste
  • 1 tbsp red wine vinegar
  • 500g boneless, skinless chicken thigh
  • 2 red onions, cut into quarters
  • 2 large roasted peppers from a jar, cut into chunky pieces



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 100g feta cheese
  • 50g pine nut, toasted
  • 200g couscous, cooked following pack instructions, to serve



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…


  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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Comments, questions and tips

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Avalon Lexie
30th May, 2014
I combined this with Butternut Squash roasted and served with savoury rice, everyone loved it and soon asked for it again, think this is going to be one of those safe staples that you don't tire of.
19th Apr, 2014
A big hit with my guests. Took the advice here and added a little tomato puree to the harissa, and also the whole pack of feta (although actually half a pack would have been okay too). Added pomegranate to the couscous. Will definitely make again. A definite crowd pleaser.
5th Apr, 2014
Lovely. Left out the pine nuts, added halved cherry tomatoes to create more juice & served with savory rice. Will be making this again.
18th Feb, 2014
Thoroughly enjoyable! No harrissa paste so invented my own...garlic paste, tom purée, Moroccan spice, chili powder, cumin and squeeze of lemon. Served with Sundried tomato brown rice. Will defo make again
25th Sep, 2013
Made this tonight, added courgette, carrots and green beans. Went down a storm.
6th Jun, 2013
This is now in the oven and the kitchen smells lovely. A very easy recipe and few ingredients. Cant wait to tuck in!!
30th May, 2013
Also made this with actual pepper and put it in altogether at the beginning plus did with pork loin steak instead of chicken. Would like a bit more liquid and maybe a chilli next time, could have done with a bit more spice. Next time I'll marinade the meat beforehand for extra flavour.
10th Oct, 2012
Only one word to say about this recipe. AMAZING! I have made it so many times now for having people round for dinner - everyone loves it and they always ask for the recipe! The pine nuts are a must as they really add to the texture and flavour of the dish. I always use a whole block of feta cheese though - the recipe states far too little for my liking!
26th Sep, 2012
Loved it - added some courgette and aubergine and had it with potatoes. Great!
17th Jun, 2012
Love ths recipe! A firm favourite in our house. I do add the peppers at the same time as the chicken and onions as I prefer them slightly softer than ten minutes allows in the recipe.


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