Rose Harissa & Orange Chicken Tray Bake With Moroccan Medley Couscous
A fruity, sweet and spicy chicken traybake that’s delicious served with our Morrocan Medley Couscous. Rose harissa is wonderfully aromatic and has a subtle floral sweetness combined with the smoky harissa chilli heat. You can use a mild or hot version depending on your preference.
Method
Preheat the oven 200c/180cFan
In a large bowl, mix together the harissa, honey, oregano, cumin, salt and pepper and juice of ½ orange. Add the chicken and toss to coat.
Add the chicken to a baking tray skin side down. Nestle in the onion wedges, peeled garlic cloves and orange slices. Drizzle with a little olive oil.
Bake for 20 minutes, then turn the chicken over so it is skin-side-up and give the veg a toss. Return to the oven for another 25 mins or until the chicken is cooked through and the skin is crispy and golden.
Prepare the couscous according to the packet instructions and fluff with a fork.
Serve the chicken with the couscous and scatter with herbs.
Ingredients
- 4 tbsp rose harissa
- 1 tbsp honey
- 1 tsp dried oregano or thyme
- 1 tsp ground cumin
- Generous pinch of salt and pepper
- 1 orange, juice of ½, ½ sliced
- 1kg chicken thighs, skin-on, bone-in
- 2 onions, cut into wedges
- 4 cloves of garlic, peeled
- olive oil, for drizzling
- 2 x pks Ainsley Moroccan Medley Couscous
- Handful parsley or coriander, roughly chopped