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
- Add your cous cous to a bowl and add boiling water. Leave to soak for 5 minutes.
- In a separate bowl, add in the chicken drumsticks, yoghurt, harissa seasoning, lemon juice, oregano and salt and pepper and coat them.
- 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.
- 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.
- 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.