HARISSA CHICKEN TRAYBAKE
With the prep taking less than 10 minutes, this recipe is all about letting the oven do the hard work for you. We're talking maximum flavour, minimum effort. You're going to love it.
Provided by Jamie Oliver
Categories Cheap & cheerful Chicken Keep cooking and carry on Cheap & cheerful
Time 59m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray.
- Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
- Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.
Nutrition Facts : Calories 297 calories, Fat 11.4 g fat, SaturatedFat 2.7 g saturated fat, Protein 35 g protein, Carbohydrate 13.9 g carbohydrate, Sugar 12.2 g sugar, Sodium 0.9 g salt, Fiber 5.8 g fibre
HARISSA CHICKEN TRAYBAKE
Everyone loves an easy traybake, this chicken dish with spicy harissa paste is roasted to perfection with garlic, potatoes and cherry tomatoes
Provided by Charlie Clapp
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
- Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.
Nutrition Facts : Calories 619 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.1 milligram of sodium
HARISSA CHICKEN & SQUASH TRAYBAKE
You only need five ingredients to create this spicy, healthy, low-calorie chicken dish
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/ gas 6. Mix 2 tbsp of the harissa with 3 tbsp of the yogurt. Rub all over the chicken breasts and set aside to marinate while you start the veg.
- Toss the squash and the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin. Roast for 10 mins.
- Remove veg from the oven, add the chicken to the tin, then roast for a further 20-25 mins until the chicken and veg are cooked through. Serve with the remaining yogurt on the side, and a big bowl of couscous or rice.
Nutrition Facts : Calories 303 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
HARISSA CHICKEN TRAYBAKE
Another sheet pan recipe, this time from BBC Good Food. I had bought some harissa without any particular recipe in mind, This one ended up being easy and tasty. I did rework the instructions to something that made more sense to me. Also, I used chicken thighs instead of drumsticks. The site suggest using rose harissa, which I have not seen, but says you can imitate it by adding rosewater to harissa.
Provided by duonyte
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- It's the wrong time of the year for new potatoes - I used the smallest ones I had and cut them up further.
- Preheat oven to 375 deg F (190C).
- Score deep cuts all over the chicken, then rub in the harissa. (If I were to do this over, I'd put the chicken and the harissa in a bowl or plastic bag, and smoosh everything with my hands). Season well and place in a baking dish. (I did not season the chicken as the harissa had a fair amount of salt).
- Put the vegetables in a bowl, drizzle with olive oil, and salt and pepper to taste, and mix thoroughly to coat everything evenly. Add to the baking dish. Scatter the olives over everything.
- Squeeze the lemon wedges over everything, then add them to the dish.
- Cook in the oven for 45 mins-1 hr until the chicken is cooked through through and golden. I tested for doneness, as the paste made it hard to tell how done the chicken was.
Nutrition Facts : Calories 384.5, Fat 23, SaturatedFat 5.2, Cholesterol 79, Sodium 189.5, Carbohydrate 25.9, Fiber 4.2, Sugar 3.8, Protein 20.1
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- Heat the oven to 200°C, fan 180°C, gas 6. Mix half the harissa paste with half the lemon juice, the yogurt and some seasoning in a bowl, add the chicken thighs and toss to coat. Set aside while you prep the veg. Reserve the lemon zest to garnish.
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