Serves 4
45 min
Harissa Chicken Traybake with Peppers & Feta
Recipe GLPRb2d0c80fc65111
A vibrant North African-inspired one-pan chicken dish featuring tender roasted thighs coated in warming harissa paste, paired with caramelized red onions, sweet roasted peppers, and creamy feta cheese. Finished with toasted pine nuts for crunch and served alongside fluffy couscous with pan juices.
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Ingredients
2 tbsp harissa paste
1 tbsp red wine vinegar
500 g boneless, skinless chicken thighs
2 red onions, cut into quarters
200 g roasted red peppers from a jar, cut into chunky pieces
100 g feta cheese, crumbled
50 g toasted pine nuts
200 g couscous, cooked according to package instructions
Directions
Preheat your oven to 200°C (180°C fan/gas mark 6).
In a large mixing bowl, combine the harissa paste and red wine vinegar until well blended. Add the chicken thighs and red onion quarters, tossing to coat all pieces evenly with the harissa mixture.
Transfer the chicken and onion mixture to a large roasting tin, spreading everything in an even layer. Roast in the preheated oven for 25 minutes.
Remove the tin from the oven and stir the contents, turning the chicken pieces and onions. Return to the oven and roast for a further 10 minutes.
Add the roasted red peppers to the tin and scatter the crumbled feta cheese over the top. Return to the oven for the final 10 minutes of cooking, until the chicken reaches an internal temperature of 165°F and is golden and cooked through.
In the last minute of cooking, sprinkle the toasted pine nuts over the entire traybake.
Remove from the oven and let rest for a few minutes. Serve the harissa chicken with the pan juices spooned over the top, alongside the cooked couscous.
