HARISSA CHICKEN TRAYBAKE WITH PEPPERS & FETA

Harissa chicken traybake with peppers & feta image

Roast up some chicken with North African spices and storecupboard peppers for a great last-minute supper

Provided by Good Food team

Time 45m

Number Of Ingredients 8

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Ingredients

2 tbsp harissa paste
1 tbsp red wine vinegar
500g boneless, skinless chicken thigh
2 red onions , cut into quarters
2 large roasted peppers from a jar, cut into chunky pieces
100g feta cheese
50g pine nut , toasted
200g couscous , cooked following pack instructions, to serve

Steps:

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.

Nutrition Facts : Calories 444 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.3 milligram of sodium