Harissa Chicken Traybake With Peppers Feta Food

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HARISSA CHICKEN TRAYBAKE



Harissa chicken traybake image

With the prep taking less than 10 minutes, this recipe is all about letting the oven do the hard work for you. We're talking maximum flavour, minimum effort. You're going to love it.

Provided by Jamie Oliver

Categories     Cheap & cheerful     Chicken     Keep cooking and carry on     Cheap & cheerful

Time 59m

Yield 4

Number Of Ingredients 5

4 mixed-colour peppers
2 red onions
1 x 1.2 kg whole chicken
4 heaped teaspoons rose harissa
4 sprigs of fresh mint

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray.
  • Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
  • Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.

Nutrition Facts : Calories 297 calories, Fat 11.4 g fat, SaturatedFat 2.7 g saturated fat, Protein 35 g protein, Carbohydrate 13.9 g carbohydrate, Sugar 12.2 g sugar, Sodium 0.9 g salt, Fiber 5.8 g fibre

HARISSA CHICKEN TRAYBAKE



Harissa chicken traybake image

Everyone loves an easy traybake, this chicken dish with spicy harissa paste is roasted to perfection with garlic, potatoes and cherry tomatoes

Provided by Charlie Clapp

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 9

4 chicken legs
4 tbsp harissa paste (rose harissa is nice)
1 garlic bulb, broken into cloves
1 lemon, cut into wedges
400g cherry tomatoes on the vine
350g new potatoes, halved if large
50g Kalamata olives, chopped
2 tbsp olive oil
green salad, to serve (optional)

Steps:

  • Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
  • Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.

Nutrition Facts : Calories 619 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.1 milligram of sodium

HARISSA CHICKEN TRAYBAKE



Harissa Chicken Traybake image

Another sheet pan recipe, this time from BBC Good Food. I had bought some harissa without any particular recipe in mind, This one ended up being easy and tasty. I did rework the instructions to something that made more sense to me. Also, I used chicken thighs instead of drumsticks. The site suggest using rose harissa, which I have not seen, but says you can imitate it by adding rosewater to harissa.

Provided by duonyte

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken thighs or 4 chicken legs
4 tablespoons harissa
1 garlic, bulb broken into cloves
1 lemon, cut into wedges
14 ounces cherry tomatoes (400g)
12 ounces new potatoes, halved if large (350g)
2 ounces kalamata olives, chopped (50g)
2 tablespoons olive oil

Steps:

  • It's the wrong time of the year for new potatoes - I used the smallest ones I had and cut them up further.
  • Preheat oven to 375 deg F (190C).
  • Score deep cuts all over the chicken, then rub in the harissa. (If I were to do this over, I'd put the chicken and the harissa in a bowl or plastic bag, and smoosh everything with my hands). Season well and place in a baking dish. (I did not season the chicken as the harissa had a fair amount of salt).
  • Put the vegetables in a bowl, drizzle with olive oil, and salt and pepper to taste, and mix thoroughly to coat everything evenly. Add to the baking dish. Scatter the olives over everything.
  • Squeeze the lemon wedges over everything, then add them to the dish.
  • Cook in the oven for 45 mins-1 hr until the chicken is cooked through through and golden. I tested for doneness, as the paste made it hard to tell how done the chicken was.

Nutrition Facts : Calories 384.5, Fat 23, SaturatedFat 5.2, Cholesterol 79, Sodium 189.5, Carbohydrate 25.9, Fiber 4.2, Sugar 3.8, Protein 20.1

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