Harissa Chicken Traybake.
Serves 4
This is the perfect, easy, mid-week dinner, but it is great for meal-prepping and making for lunches too. (Add the salad dressing at the last minute, to avoid any unwanted wilting)
Equipment.
sharp knife & chopping board
Large oven tray
Ingredients.
1kg skinless, boneless chicken thighs/thigh fillets
Approx. 2 tbsp oil
Salt, to taste
3 -4 heaped tbsp harissa paste
600-700g new potatoes
400g cherry tomatoes
1 red onion
2 red/yellow peppers
1 red chilli, deseeded (optional)
1-2 tbsp olive oil
Handful of fresh basil & parsley
Salad:
Freshly grated parmesan
Mixed salad leaves
A drizzle of olive oil
A squeeze of lemon juice
Method.
Preheat the oven to 220c
Drizzle the oil onto a large tray and place it in the oven to get sizzling hot
Meanwhile, cut the potatoes in half/thirds and add them to the hot oil for 10 minutes to get a little crispy
Rub the harissa paste into the chicken thighs thoroughly
Prepare vegetables: cut the peppers into chunks, peel and quarter the onion, finely chop the chilli (if using)
Turn the oven down to 200c, and add all the vegetables to the baking tray and toss with some olive oil & salt
Place the chicken on top of the vegetables and return to the oven for around 30mins, or until the cooked through
Meanwhile, shave/grate some parmesan over the salad leaves, and season with a pinch of salt
Drizzle with a little olive oil and a squeeze of lemon then toss to combine
Remove the stems from the fresh herbs and finely chop them
Once the chicken is cooked, sprinkle over the fresh herbs and serve with the salad on the side
