Harissa chicken traybake with peppers & feta

• harissa paste↗2 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• boneless, skinless chicken thigh↗500g g
• red onions↗2

  cut into quarters

• large roasted peppers2

  from a jar, cut into chunky pieces

• feta cheese↗100g g
• pine nut↗50g g

  toasted

• couscous↗200g g

  cooked following pack instructions, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. In a large bowl, mix together the harissa paste and the vinegar, then add the chicken and onions. Spread the mixture out in a large roasting tin and roast for 35 mins, turning at least once. In the final 10 mins, add the peppers and feta, then sprinkle with the pine nuts just before the end of the cooking time. Serve with the pan juices and couscous.