Harissa chicken bake with tzatziki recipe
This spicy harissa-baked chicken with Mediterranean couscous and the fresh taste of tzatziki, combines flavours of Morocco and Greece to make a simple yet tasty meal for two.
See method- Serves 2
- 5 mins to prepare and 35 mins to cook
- 716 calories / serving
Ingredients
- 3 tbsp harissa paste
- 1½ tbsp red wine vinegar
- 4 skinless chicken thighs
- 2 red onions, quartered
- 2 whole roasted peppers from a jar, roughly sliced
- 50g whole blanched almonds
- 3 tbsp roughly chopped parsley
- 1 x 110g sachet Mediterranean couscous
For the tzatziki
- 10cm (4in) piece cucumber, deseeded and grated
- 1 1/2 tbsp mint sauce
- 150g (5oz) fat-free Greek yogurt
Each serving contains
- Energy
- 2995kJ 716.0kcal
- Fat
- 33g
- Saturates
- 7g
- Salt
- 2.7g
- Sugars
- 13g
of the Reference intake
Carbohydrate 50.6gProtein 51.3gFibre 9.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl mix the harissa with the vinegar and some seasoning.
- Add the chicken and onions and turn to coat in the mixture. Transfer to a large roasting tin and cook for 25 minutes, stirring halfway through. Add the peppers, almonds and parsley, and continue cooking for a further 10 minutes.
- Meanwhile, for the tzatzki, put the cucumber, mint sauce and yogurt in a bowl; mix well.
- Cook the couscous following the packet instructions. Serve with the chicken and tzatziki.
- See more Dinner ideas for two
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
