Harissa chicken traybake with peppers & feta
Roast up some chicken with North African spices and storecupboard peppers for a great last-minute supper
Tomato & chilli harissa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 x 350g jar
Skip to ingredients
- 1 tsp each caraway and coriander seed
- ½ tsp cumin seeds
- 100ml olive oilplus a little extra
- 4 garlic clovespeeled but kept whole
- 1 tsp smoked paprika
- 500g tomatodeseeded and chopped
- 3 red chilliesdeseeded (use more chillies and leave the seeds in if you like it very fiery)
- 1 tsp rosewater(optional)
Nutrition: per tbsp
- kcal34
- fat3g
- saturates1g
- carbs1g
- sugars1g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
step 2
Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp and the garlic is tender – this will take about 15 mins.
step 3
Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste. Spoon into a sterilised jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for several months if you cover the surface with oil after each use.
