Harissa chicken traybake with peppers & feta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp harissa paste
- 1 tbsp red wine vinegar
- 500g boneless, skinless chicken thigh
- 2 red onionscut into quarters
- 2 large roasted peppersfrom a jar, cut into chunky pieces
- 100g feta cheese
- 50g pine nuttoasted
- 200g couscouscooked following pack instructions, to serve
Nutrition: per serving
- kcal444low
- fat18g
- saturates5g
- carbs33g
- sugars5g
- fibre2g
- protein36g
- salt1.3glow
Method
step 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.
