Harissa Chicken Traybake with Peppers & Feta

This recipe is number 3 of the 4 new dishes I aimed to cook as part of my January goals. I made this for Michael and my Mum and Dad this evening and everybody loved it … 4 clean plates, hooray! I love dishes that can be made in one pot / tray, they are so easy but always seem to look impressive!



2 tbsp Harissa paste
1 tbsp red wine vinegar
500g / 1lb 2oz boneless, skinless chicken thighs (I just used a pack of 6 thighs and removed the skin myself)
2 red onions (quartered)
2 large peppers cut into chunky pieces
4oz feta cheese
2oz pine nuts (toasted)
Wild rice or couscous to serve

Heat oven to 200c / Gas mark 4. In a large bowl, mix together the Harissa paste and vinegar, then add the chicken, peppers and onions. Spread the mixture out in a large roasting tin and roast for 35 minutes turning at least once.


In the final 10 minutes add the feta then sprinkle with the pine nuts just before the end of the cooking time.


I served this dish with wild rice and the remaining juices from the roasting tin.



2 thoughts on “Harissa Chicken Traybake with Peppers & Feta

  1. Pingback: Onwards and Upwards # 2 …. | fit foot

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