Harissa chicken tray­bake with pep­pers & feta

Serves 4 Prep 10 mins Cook 35 mins


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 50g pine nuts, toasted 200g couscous, cooked fol­low­ing

pack in­struc­tions, to serve salad leaves, 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.

2 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 couscous, with the pan juices poured over, and salad leaves. PER SERV­ING 444 kcals, fat 18g, sat­u­rates 5g, carbs 33g, su­gars 5g, fi­bre 2g, pro­tein 36g, salt 1.3g

Hot and spicy harissa gives this chicken a real kick

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