Name: Harissa chicken traybake with peppers u0026amp; feta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 500g boneless, skinless chicken thigh; 2 tbsp harissa paste; 1 tbsp red wine vinegar; 2 onions, cut into quarters; 2 large roasted peppers from a jar, cut into chunky pieces; 150g feta cheese; 50g toasted pine nut; 200g couscous , cooked following pack instructions, to serve

This Harissa chicken traybake with peppers & feta is the perfect easy weeknight meal. It’s packed with flavor, and the feta adds a nice salty contrast. Plus, it’s all made in one pan, so cleanup is a breeze!

Harissa chicken traybake with peppers & feta

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

444

kcal

Ingredients

500g boneless, skinless chicken thigh
2 tbsp harissa paste
1 tbsp red wine vinegar
2 onions, cut into quarters
2 large roasted peppers from a jar, cut into chunky pieces
150g feta cheese
50g toasted pine nut
200g couscous , cooked following pack instructions, to serve

Directions

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.