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!

IMG_20130117_163654

Ingredients

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.

20130117_165650

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

20130117_174057

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

20130117_175451

Enjoy!

Advertisements

2 thoughts on “Harissa Chicken Traybake with Peppers & Feta

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s