Printable Recipe
One-pan harissa chicken & butterbeans
A one-pan harissa chicken and butterbeans tray bake, roasted with vegetables and seasoned with harissa, balsamic vinegar, and herbs.
Prep time
15 min
Cook time
40 min
Total time
55 min
Yield
4
Ingredients
12
Steps
3
Filed under: chicken, salad, baking, under 1 hour, moroccan, high protein.
Source channel: Waitrose & Partners
Key ingredients
mixed small tomatoes , halved, large ones quartered, aubergine, cut into 2cm chunks, pack 3 sweet peppers, deseeded and cut into 2cm chunks, onion, sliced or chopped, garlic, crushed.
Ingredients
- 750 g mixed small tomatoes (we used a mix of cherry and No.1 Dulce Joya Vine), halved, large ones quartered
- 1 aubergine, cut into 2cm chunks
- 3 pack 3 sweet peppers, deseeded and cut into 2cm chunks
- 1 onion, sliced or chopped
- 2 cloves garlic, crushed
- 2 sprigs oregano, plus extra to serve
- 2½ tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
- 4 tbsp balsamic vinegar
- 3 tbsp olive oil
- 570 g jar Bold Bean Co Queen Butter Beans
- 1 kg pack skin-on & bone-in slower reared chicken thighs
- Wild rocket salad and crusty bread, to serve (optional)
Method
- Preheat the oven to 220ºC, gas mark 7. Scatter the tomatoes over the base of a roasting tin (about 26x34cm). Add the aubergine, peppers, onion, garlic and oregano sprigs.
- In a small bowl, mix the harissa, balsamic vinegar and 2 tbsp oil, then drizzle over the vegetables. Add the butterbeans with the liquid, season and stir together.
- Use kitchen scissors to trim off any excess skin or fat from the chicken thighs, then arrange them evenly over the top of the veg. Drizzle the remaining oil over the thighs and season. Bake for 35-40 minutes, until the chicken thighs are crisp, golden, and cooked through, their juices run clear and there is no pink meat remaining. Serve in shallow bowls, scattered with extra oregano leaves, with a handful of wild rocket salad on the side and plenty of crusty bread to mop up the juices if liked.