Chicken and Harissa One Tray bake

Nellie Kerrison

9 August 2022

Recipes, Main Dishes, Baking, Meat Based Recipes, Gluten Free

Chicken and Harissa One Tray bake

What’s not to love about a one-pan dinner? Especially ones that come with this much Ooomph & flavour.

This is a fabulous recipe for Chicken and Harissa One Tray bake. Let it inspire and help you on nights when you want something delicious & healthy & home cooked without spending hours in the kitchen.

Please feel free to mix up the vegetables. For instance, you could add carrots or sweet potatoes to the roasting tray. Capers also make a delicious addition.

You can also marinate the chicken up to 24 hours in advance. But if forethought is not your friend, it will still be delicious if you have not done so.

The ground spices in this recipe create a rich depth in flavour. Always use great quality spices and toast these before you use them in a recipe. This will take no more than one minute, but its impact on the finished dish is unmissable.

There are two videos accompanying this recipe (see below). One is simply the serving ideas and finishing of the dish & the five-minute one will allow you to cook along with me as we prepare this Chicken and Harissa One Tray bake together. It is a pleasure to be with you in the kitchen.

I truly hope you enjoy this new recipe for Chicken and Harissa One Tray bake. Remember to rate it & leave a comment if you do love it.

All my love,

Nellie

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PP.S If you’ve been toying with joining the RM cooking club for exclusive tips, classes and recipes…. C’mon down. It’s the cost of a nice bottle of wine a month.
You know you’re worth it. You know it’ll be a game changer…. And I can’t wait to cook with you. click here to learn more about the RM cooking club.

Chicken and Harissa One Tray bake

Chicken and Harissa One Tray Bake

What's not to love about a one pan dinner? Especially when it comes with this much Ooomph & flavour.

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Course: Lunch, Dinner

Cuisine: Mediterranean, Moroccan, Middle Eastern, Moroccan fusion

Prep Time: 10

Cook Time: 45

Servings:

Calories: 339kcal

Author: Nellie Kerrison | Relish Mama

Cost: 20

Ingredients

3-4 tbsp harissa paste
2 teaspoons ground cinnamon
2 lemons juiced (reserve zest of one lemon)
250 ml Greek style natural yogurt
6 skinless chicken thigh fillets
3 tablespoons Cobram Estate extra virgin olive oil plus more for serving
3 teaspoons ground cumin toasted
400 g baby potatoes or kipflers or all purpose potatoes cubed
2 onions red or brown, cut into thickish slices
1 cup of pitted green olives

Optional - add in cherry tomatoes, on the vine when in season & capers

Serving - lemon zest, toasted almonds, mint leaves and evo

Instructions

Heat the oven to 200°C.
Mix 2-3 tablespoons of the harissa with all of the yoghurt. Add the juice of one lemon. Season with sea salt & freshly cracked black pepper.
Score the chicken things with a sharp knife and then toss the chicken in only half of the harissa yoghurt & one teaspoon of cinnamon. Coat well.
This marinating can be done at the time of dinner prep or up to 24 hours in advance for even more flavour and tenderness. The other half of the yoghurt can be placed in a bowl, in the fridge, for serving.
Zest the other lemon & set this aside.
Combine one tablespoon of harissa with the juice of a lemon and 3 tablespoons of extra virgin olive oil. Add 2 teaspoons ground cumin & 1 teaspoon ground cinnamon.
Mix the potatoes, onion slices and olives in the oil. Spread the veggies out onto a baking tray.
Cook for 20-25 minutes. Then add the chicken (and cherry tomatoes when in season) &capers (if using) into the baking tray and cook for approximately 20-25 minutes.
Serve with toasted almonds, reserved lemon zest & harissa spiked yoghurt. Mint leaves are a welcome addition also.