Roast up some chicken with North African spices and storecupboard peppers for a great last-minute supper
Prep:10 mins
Serves 4
2 tbsp harissa paste1 tbsp red wine vinegar500g boneless, skinless chicken thigh2 red onions, cut into quarters2 large roasted peppers from a jar, cut into chunky pieces100g feta cheese50g pine nut, toasted200g couscous, cooked following pack instructions, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. In a large bowl, mix together the harissa paste and the vinegar, then add the chicken and onions. Spread the mixture out in a large roasting tin and roast for 35 mins, turning at least once. In the final 10 mins, add the peppers and feta, then sprinkle with the pine nuts just before the end of the cooking time. Serve with the pan juices and couscous.
