This harissa chicken dish is a fuss-free, mid-week supper that’s delicious and nutritious. Make sure you make leftovers for lunch the next day!
Serves 2
3 shallots or a medium onion, cut into segments
6 garlic cloves, with skin on
1 large red pepper, cut into strips
2 large tomatoes, quartered
Chicken thighs (4 small, or 2 large)
½ tbsp harissa (I like this one)
2 tbsp extra virgin olive oil
1 tin chickpeas, drained and rinsed
Salt and pepper to season
Heat the oven to 180°C (160°C fan).
Add the shallots, garlic, red pepper, tomatoes and 1 tbsp of olive oil to a large oven-proof dish, and mix well. Cook in the oven for 20 minutes.
Meanwhile mix the harissa with the remaining 1 tbsp of olive oil, and brush over the chicken. Save any extra.
Remove the vegetables from the oven, stir and add the chicken thighs. Drizzle any remaining harissa/olive oil mixture over the vegetables. Return to the oven for a further 25 minutes.
Remove, and add the chickpeas. Mix them with the vegetables and coat with a little of the olive oil in the dish. Season, and return to the oven for another 15 minutes.
Serve with a large green salad.
Looking for more easy suppers? Have you tried my squash, leek and feta tray bake?
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