Harissa Chicken with Courgette, Pepper & Feta
3-4
35 minutes
This one‑pot Harissa Chicken recipe is bursting with bold flavour from aromatic Harissa spices, making it an ideal easy midweek dinner. Simply add chicken thighs with your favourite vegetables for a quick, healthy and flavour‑packed meal. Finish with cherry tomatoes and creamy feta for a Mediterranean twist. Serve this Harissa chicken with rice, couscous or quinoa, and enjoy any leftovers as a tasty, high‑protein lunch the next day.
Method
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1
Preheat your oven to 190C.
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2
Add the chicken, vegetables, oil, spices and seasoning to a large oven tray and cook for 20 minutes.
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3
Remove from the oven and add your tomatoes, still on the vine. Return to the oven for 5 minutes. Add the feta and drizzle over the Balsamic Vinegar Dressing. Return to the oven for a final 5 minutes.
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4
Serve with quinoa, couscous or rice and enjoy.
Ingredients
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6 chicken thighs, skinless and boned, diced
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1 large onion, chopped into large chunks
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2 courgettes, sliced
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2 peppers, chopped into large chunks
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2 tsp harissa spices
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5 tbsp Mellow Yellow rapeseed oil
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Salt & pepper, pinch of each
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200g feta, cubed
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220g tomatoes on the vine
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1 tbsp Balsamic vinegar Dressing
