Harissa Chicken & Turkish Grain Bake
The vibrant chilli and pepper flavours of Harissa work wonderfully with our Turkish Couscous & Grains and this easy, spicy traybake is great for a weeknight meal.
Preheat the oven to 220c/ 200c fan.
Drizzle the oil in a roasting tin, add the garlic, Harrisa paste and tomato purée and mix well. Add the chicken thighs and coat well in the paste. Add the onion wedges, the chopped pepper and mushrooms. Rearrange the tray and sit the chicken thighs on top of the vegetables. Season with salt and pepper and bake for 20 minutes.
Add the tomatoes to the roasting tray and then return to the oven to bake for a further 15 minutes
Remove the roasting tin from the oven and place the chicken on a plate. Add the couscous and grains into the vegetables and stir. Sit the chicken thighs on top and return to the oven for 10 -12 minutes until the chicken thighs are cooked through and golden.
Sprinkle with chopped parsley before serving.
- 2 tbsp olive oil
- 4 cloves of garlic, finely chopped
- 3 tbsp Harissa paste
- 1 tbsp tomato puree
- 6 chicken thighs, boneless
- 1 large onion, peeled, cut into 8 wedges
- 1 pepper, deseeded and chopped
- 100g button mushrooms
- 1 x 400g tin of chopped tomatoes
- salt and black pepper
- 1 x pouch Ainsley Harriott Turkish Couscous and Grains
- 2 tbsp chopped parsley