Harissa Chicken, California Walnut & Bean Traybake
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.
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.
Nutrition
Serving: 390g | Calories: 606kcal | Carbohydrates: 15g | Protein: 65g | Fat: 30g | Saturated Fat: 5.6g | Fibre: 7.8g | Sugar: 5.9g