Harissa chicken traybake with peppers & feta

Harissa chicken traybake with peppers & feta

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(46 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
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  • 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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19th Apr, 2012
I LOVE LOVE LOVE this recipe. I always do it for a quick and easy dinner when we have guests round - it tastes amazing and everyone always asks for the recipe. I also substitute the red wine vinegar for balsamic and I use pretty much the entire jar of roasted peppers and a whole block of feta. Mmm!
2nd Apr, 2012
Lovely! Would always use fresh peppers over jar ones and this made a yummy sticky juice in the pan. I used new potatoes par boiled and added to the pan instead of couscous. The feta was a really nice addition to this dish and made a gorgeous creamy texture. Seemed a little bland on the harissa for me though and would consider adding more next time. Maybe because of the fresh peppers.
19th Mar, 2012
Ours didn't create any sauce and I can't see where it would come from via the ingredients (only 1 tbsp of vinegar). Next time I will add some more stock. Loved it though and dead easy for a mid-week after work can't be bothered meal. Most of the ingredients are store cupboard.
10th Feb, 2012
Lovely flavour but not enough juice for me either - added cherry tomatoes second time around which made it much more juicy.
3rd Feb, 2012
Very quick/easy mid week meal. Not enough juice for me. Any ideas how to increase the amount of juice without spoiling the flavour. I'm not keen on tomato puree - any ideas?
31st Jan, 2012
Very yummy and easy to do, I added butternut squshed cubed some garlic cloves and olives (olives I added same time as the peppers & feta) served with couscous and salad.
27th Jan, 2012
I made this with pork chops and it was so simple and good. Another one for the quick supper file! The harissa is very spicy and my kids complained so next time I might just use 2 teaspoons harissa and add some tomato puree as someone else suggested.
24th Jan, 2012
A very average dish, thats easy to prepare and cook. The harissa paste was quite flavorless -slightly spicy but overall lacked in flavor, I think it might be better mixed with a little tomato puree to add moisture and flavor.
23rd Jan, 2012
This was great - 5 out of 5! Would also work well with chicken breasts. I used fresh peppers instead of ready roasted ones, but great to have that flexibility.
21st Jan, 2012
Really easy and very tasty. I will be cooking it again.


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