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Harissa Chicken and Feta Tray Bake with Cous Cous

Recipe

A great last-minute mid-week meal for the whole family!

Serves: 6 people | Prep time: 25 minutes | Cooking time: 5 minutes

African | Main | Cardiff Mum

Ingredients

  • 1kg Chicken Drumsticks
  • 200g Cherry Tomatoes
  • 1 Tin Of Chickpeas, Drained
  • 1 Red Or White Onion, Chopped
  • Half An Aubergine, Chopped
  • 2 Lemons
  • 200g Moroccan Spiced Cous Cous (2 Packets)
  • 50g Greek Style Cheese (Feta)
  • 3 Tbsps Harissa Seasoning
  • 6 Cloves Garlic
  • 4 Tbsps Natural Yoghurt
  • 1 Tbsp Mint Sauce
  • 1 Small Handful Fresh Parsley Leaves, Chopped
  • Olive Oil
  • Salt
  • Pepper

Method

  1. Add your cous cous to a bowl and add boiling water. Leave to soak for 5 minutes.
  2. In a separate bowl, add in the chicken drumsticks, yoghurt, harissa seasoning, lemon juice, oregano and salt and pepper and coat them.
  3. Fluff up your cous cous with a fork and add it to a large baking tray. Drain a tin of chick peas and sprinkle on top.
  4. Add the onion, aubergine and tomatoes then place your chicken drumsticks on top. Sprinkle more harissa over everything, add your garlic cloves in whole, squeeze a whole lemon over everything then drizzle with oil and bake on 200 degrees in the centre of a preheated oven for 40 minutes.
  5. When cooked, crumble feta over everything. Make a quick mint yoghurt with 4 tablespoons natural yoghurt, 1 tablespoon mint sauce and a squeeze of half a lemon and drizzle this over the top too. Finish with fresh parsley and serve.