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
- Heat oven to 200°C/180°C fan/gas 6.
- 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.
- 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.