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Harissa chicken tray bake with peppers, feta and olives


2 red onions, cut into quarters

2 tbsp harissa paste

1 tbsp red wine vinegar

500g boneless, skinless chicken thigh

2 large peppers – cut into chunky pieces

100g feta cheese

50g pine nuts, toasted (optional) – you could use dried fruits for added sweetness

1 pack of Twistd Moroccan inspired spiced super grains


  1. Heat oven to 200°C/180°C fan/gas 6.
  2. In a large bowl, mix together the harissa paste and the vinegar, then add the chicken, peppers and onions. Spread the mixture out in a large roasting tin and roast for 35 mins, turning at least once. Make sure the pepper chunks are exposed to the heat.
  3. In the final 5 mins, add grains and feta and mix gently so the juices cover the grains, then sprinkle with the pine nuts just before the end of the cooking time. Serve.

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