Harissa And Honey Chicken

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C (fan 200°C/qas mark 7).

Step 2

In a bowl mix the harissa paste, honey, lemon juice and white wine vinegar. Coat the chicken thighs evenly in the mix. Transfer the chicken to an ovenproof dish and refrigerate for 20 minutes.

Step 3

In a second ovenproof dish, add the mixed peppers, aubergines, red onions, carrots and garlic.

Step 4

Add the thyme and coriander to the vegetables and spray with low-calorie cooking spray.

Step 5

Place both dishes in the oven and bake the chicken and vegetables for 40-45 minutes, remembering to stir the vegetables twice during cooking.

Step 6

Five minutes before serving, add the cherry tomatoes to the vegetables to warm through. Season the vegetables with salt and pepper to taste.

Step 7

Place the cooked chicken and all of the juices onto the vegetables and serve. (You can also cool and freeze for another day. Defrost thoroughly before reheating.)