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Harissa Chicken Tray Bake

Prep

15 MIN

Total

1 HR 15 MIN

Servings

4-6 servings

This Harissa Chicken Tray Bake is a vibrant and flavourful dish perfect for a weeknight dinner. Featuring tender chicken thighs marinated in spicy ...

Ingredients

  • 1

    tbsp

    Harissa Paste, extra to serve *

  • 6

    Skinless Chicken Thighs

  • 1

    Large Sweet Potato, cut into 2cm chunks

  • 1

    Red Onion, cut into wedges

  • 2

    tsp

    Cumin Seeds

  • to taste

    Salt Flakes

  • to taste

    Cracked Pepper

  • 2

    tbsps

    Olive Oil

  • 420g

    can

    HEINZ Big Red Condensed Tomato Soup

  • 420

    g

    Chickpeas, Drained

  • -

    Juice of 1 Lemon

  • 2

    cups

    Pearl Couscous

  • 1

    cup

    Chopped Coriander And/Or Mint Leaves

  • 1

    cup

    Thick-Set Natural Yoghurt

Instructions

  1. Step 1

    Preheat your oven to 200°C/180°C fan-forced. Marinate the chicken in the harissa paste. Set aside.

  2. Step 2

    Add the sweet potato, onion, cumin and salt to a large 30x40cm baking dish. Pour over 1 tablespoon of oil and toss to combine. Roast for 20 minutes, until the sweet potato is tender.

  3. Step 3

    Carefully remove the pan from the oven. Add the HEINZ Big Red, chickpeas and lemon juice. Place the marinated chicken on top. Return to the oven for another 20 minutes, or until the chicken has taken on some colour and is cooked through.

  4. Step 4

    Meanwhile, cook the couscous to pack instructions. Stir through the remaining tablespoon of oil, season with salt and pepper and top with herbs. Stir a little extra harissa through the yoghurt.

  5. Step 5

    Remove the chicken from the oven. Serve with herby couscous and harissa yoghurt.

    *Harissa paste is available in supermarkets.

    The paste in this recipe can be replaced with 2 tsp dry harissa spice blend, mixed with 2 tsp olive oil.  

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