Harissa Chicken, California Walnut & Bean Traybake

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 3
Calories 606kcal

Ingredients

  • 8 skinless chicken thigh fillets halved
  • 2 tbsp harissa paste
  • 1 tsp smoked paprika
  • 2 cloves garlic finely chopped
  • 1 tbsp oil
  • 2 peppers sliced,1 red, 1 yellow
  • 400 g can cannellini beans
  • 75 g California Walnuts roughly chopped
  • 2 tbsp Greek style yogurt

Instructions

  • Preheat the oven to 200oC, gas mark 6.
  • Place the chicken pieces in a large bowl and mix in the harissa, smoked paprika and garlic, season.
  • Heat the oil in a large frying pan and fry the chicken and all the excess paste for 5 minutes until evenly golden. Transfer to a large roasting tin with the pan juices and add the peppers and beans with their juices, bake for 20 minutes.
  • Stir in the Walnuts and Greek style yogurt and bake for a further 5 minutes.

Nutrition

Serving: 390g | Calories: 606kcal | Carbohydrates: 15g | Protein: 65g | Fat: 30g | Saturated Fat: 5.6g | Fibre: 7.8g | Sugar: 5.9g

Notes

Cooks tip
Leave the chicken marinating in the harissa mix for a few hours to develop the flavour. Great served with rice, salad or tagliatelle pasta.
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