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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Servings: 6
Calories: 339kcal
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.
Video
Notes
The marinating of the chicken can be done at the time of dinner prep or up to 24 hours in advance for even more flavour and tenderness.
The harissa measurements are a great guide but if you like things hotter, feel free to add a little more.
Nutrition
Calories: 339kcal | Carbohydrates: 23g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 573mg | Potassium: 768mg | Fiber: 4g | Sugar: 5g | Vitamin A: 193IU | Vitamin C: 36mg | Calcium: 104mg | Iron: 3mg