John Gregory Smith's harissa chicken traybake
If you’re looking for a quick-and-easy Tuesday night meal, why not sit back and let the oven do all the work? John Gregory-Smith is back in the kitchen today with a delicious harissa chicken traybake, which takes just minutes to throw together.
John Gregory-Smith's harissa chicken traybake
Serves: 4
Ingredients
1 kg chicken thighs, skin and bone on
2 red onions, quartered
8 cloves garlic
4 tbsp rose harissa
1 tbsp olive oil
200ml white wine
1 x 400g tin - butter beans, drained
Juice of ½ a lemon
50g feta
A handful of finely chopped dill
Sea salt
Method
1. Preheat the oven to 200C fan. Chuck the chicken into a mixing bowl and add the red onions, garlic, rose harissa and olive oil. Season with salt and toss together. Transfer to a roasting tray. Pour over the wine and roast for 40-45 minutes or until the chicken is crispy and tender.
2. Tip the butter beans into the roasting tray. Add the lemon and stir together. Cover with foil and leave to rest for 5 minutes.
3. Transfer the chicken to a serving dish and spoon over all the juices and nobbly bits from the roasting tray. Crumble over the feta and scatter over the dill. Serve immediately.
Chopped salad
Ingredients
250g cucumber, cut into 2cm chunks
3 tomatoes, roughly chopped into chunks
½ a red onion, thinly sliced
A handful of roughly chopped mint leaves
The juice of a lemon
1 tbsp olive oil
1-2tbsp pomegranate molasses
Salt and pepper
Method
1. Chuck everything into a mixing bowl with a good pinch of salt and pepper and toss together.