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Harissa chicken bake with tzatziki recipe

Harissa chicken bake with tzatziki

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

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    Each serving contains

    Energy
    2995kJ 716.0kcal
    36%
    Fat
    33g
    high48%
    Saturates
    7g
    high33%
    Salt
    2.7g
    high46%
    Sugars
    13g
    low15%

    of the Reference intake

    Carbohydrate 50.6gProtein 51.3gFibre 9.9g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl mix the harissa with the vinegar and some seasoning.
    2. 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.
    3. Meanwhile, for the tzatzki, put the cucumber, mint sauce and yogurt in a bowl; mix well.
    4. Cook the couscous following the packet instructions. Serve with the chicken and tzatziki.

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