Photo: Lily Banse
Harissa chicken traybake with peppers & feta
8 ingredients
10 min + 35 min
Serves 4
openrecipes
Roast up some chicken with North African spices and storecupboard peppers for a great last-minute supper
Estimated Nutrition (whole recipe, rough)
698
Calories
49g
Protein
33g
Fat
52g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Red Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp harissa paste
- 1 tbsp red wine vinegar
- 500g boneless, skinless chicken thighs
- 2 red onions , cut into quarters
- 2 large roasted peppers from a jar, cut into chunky pieces
- 100g feta cheese
- 50g pine nuts , toasted
- 200g couscous , cooked following pack instructions, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes