Harissa Chicken with Roasted Peppers and Feta
Casserole
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Cook Time
55 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This harissa chicken traybake is a flavorful and easy dish perfect for a weeknight meal. The spicy harissa paste coats the chicken thighs, which are roasted alongside sweet red onions and peppers. The salty feta cheese and crunchy pine nuts add the perfect finishing touch. I love how simple this recipe is to throw together, and the combination of flavors is just fantastic. It's a great way to add some spice to your dinner routine and is sure to be a hit with the whole family. Serve with couscous for a complete and satisfying meal.
Ingredients (8 ingredients)
-
2 tbsp harissa paste
-
1 tbsp red wine vinegar
-
500 g boneless, skinless chicken thigh
-
2 piece red onions
-
2 piece large roasted peppers
-
100 g feta cheese
-
50 g pine nut
-
200 g couscous
Preparation (6 steps)
Prepare the oven and ingredients
Preheat the oven to 200°C. In a large bowl, mix together 2 tbsp harissa paste and 1 tbsp red wine vinegar.
Coat chicken and onions
Add 500g boneless, skinless chicken thigh and 2 red onions, quartered, to the bowl with the harissa mixture. Toss to coat evenly.
Roast chicken and onions
Spread the chicken and onion mixture out in a large roasting tin and roast for 35 minutes, turning at least once halfway through.
Add peppers and feta
In the final 10 minutes of cooking, add 2 large roasted peppers, sliced, and 100g feta cheese, crumbled, to the roasting tin.
Sprinkle with pine nuts
Sprinkle 50g pine nuts over the traybake just before the end of the cooking time.
Serve
Serve the harissa chicken traybake with the pan juices and 200g couscous, prepared according to package directions.
Finished cooking? Great! 🎉
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Created by
Sophia Davis
4
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Milk
- Tree nuts
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