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