Warming, comforting and healthy too, this harissa chicken traybake is perfect for busy weeknights and delicious enough for weekend entertaining! You can also make it in advance as the leftovers are delicious reheated too.
Ingredients (serves 5)
2 lbs. of chicken thighs, no skin or bone
2 red onions, quarters
8 cloves garlic
4 tbsp. rose harissa
1 tbsp. olive oil
4 oz. chicken broth
1 can butterbeans, drained
The juice of ½ a lemon
1 oz. feta
A handful of finely chopped dill
1/4 Tbsp. Sea salt
Preparation
Pre-heat the oven to 400°F
In a large bowl, add the chicken, red onions,
garlic, harissa and olive oil. Season with salt
and toss together.
Transfer to a roasting tray and pour over the
chicken broth.
Roast for 40-45 minutes or until the chicken is
crispy and tender.
Tip the butter beans into the roasting tray. Add
the lemon and shake together.
Cover with foil and leave to rest for 5 minutes.
Transfer the chicken, to a serving dish and
spoon over all the juices from the roasting tray.
Crumble over the feta
NOTES:
Leftovers can be refrigerated in an airtight container for up to four days or frozen in a freeze-safe container for up to two months. To reheat, microwave in a damp paper towel in 20 second increments until heated through.
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If You Are Applying for Yourself
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You can access the Community Servings Application here. A provider has to fill out the Medical Certification Form and include a medical note or visit summary.
We are not a food allergen-certified facility. Meals may contain traces of nuts, fish, shellfish, dairy, and/or eggs. We are unable to accommodate gluten-free restrictions, wheat, sesame, and soy intolerances, and possibly other restrictions not listed above. We do not use nut, pork, or shellfish products in any of our meals.
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