Harissa chicken bake with tzatziki recipe

  • Serves 2
  • 5 mins to prepare and 35 mins to cook
  • 716 calories / serving
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This spicy harissa-baked chicken with Mediterranean couscous and the fresh taste of tzatziki, combines flavours of Morocco and Greece to make a simple yet tasty meal for two.

Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl mix the harissa with the vinegar and some seasoning.

Add the chicken and onions and turn to coat in the mixture. Transfer to a large roasting tin and cook for 25 minutes, stirring halfway through. Add the peppers, almonds and parsley, and continue cooking for a further 10 minutes.

Meanwhile, for the tzatzki, put the cucumber, mint sauce and yogurt in a bowl; mix well.

Cook the couscous following the packet instructions. Serve with the chicken and tzatziki.

See more Dinner ideas for two 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 3 tbsp harissa paste
  • 1½ tbsp red wine vinegar
  • 4 skinless chicken thighs
  • 2 red onions, quartered
  • 2 whole roasted peppers from a jar, roughly sliced
  • 50g whole blanched almonds
  • 3 tbsp roughly chopped parsley
  • 1 x 110g sachet Mediterranean couscous
  • For the tzatziki

  • 10cm (4in) piece cucumber, deseeded and grated
  • 1 1/2 tbsp mint sauce
  • 150g (5oz) fat-free Greek yogurt
  • Energy 2995kj 716kcal 36%
  • Fat 33g 48%
  • Saturates 7g 33%
  • Sugars 13g 15%
  • Salt 2.7g 46%

of the reference intake
Carbohydrate 50.6g Protein 51.3g Fibre 9.9g


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