Harissa Chicken Traybake With Peppers & Feta
Original Recipe by: Goodfood


2 tbsp Entube Harissa chili paste
1 tbsp red wine vinegar
500g boneless, skinless chicken thigh
2 red onion, cut into quarters
2 large roasted pepper from a jar, cut into chunky pieces
100g feta cheese
50g pine nut, toasted
200g couscous, cooked following pack instructions, to serve


1) 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.