As well as tasting amazing, this simple tray bake is easy to create and even easier to clean up afterwards. Just the thing for a perfect midweek feast.
how to create it
What you’ll need:
1 x tbsp Olive Oil
3 Heaped tbsp Harissa Paste
6 x Chicken Thighs (skin on, boneless)
1 x Orange Pepper, cut into 8 large chunks
1 x Yellow Pepper, cut into 8 large chunks
2 x Red Onions, quartered into wedges
- Preheat oven to 200ºC fan/220ºC/Gas mark 7.
- Mix the olive oil and Harissa paste in a large bowl.
- Score the chicken thighs.
- Add the chicken, peppers and red onion to the harissa mixture and coat evenly.
- Transfer onto an oiled oven tray and place in the oven for 10 minutes.
- Remove from the oven and give the tray a little shake to prevent sticking.
- Reduce the heat to 180ºC fan/200ºC/Gas mark 6 and cook for a further 20 minutes, turning occasionally.
- Ensure the chicken is thoroughly cooked before serving.
- Serve sprinkled with freshly chopped mint, toasted pine nuts and crumbled feta.
TRY
For a delicious alternative to chicken try lamb steaks or chops and serve with toasted flat breads and tzatziki.
Mixing the paste through some olive oil for a fabulously vibrant salad dressing.