Harissa chicken traybake with peppers & feta

30-60 minutes 4 servings 600 kcal or less bake chicken bake chicken casserole chicken stew counts as 1 of 5 a day everyday and healthy grain iron low calorie mains mid week supper moroccan one-pot roast chicken storecupboard

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Source

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

Method

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.