Autumn, Chicken and poultry, Dinner, Spring, Summer, Winter
November 4, 2016
Baked harissa chicken with butternut squash.
4 chicken thighs and wings
8 wedges of butternut squash
2 red peppers
200g herby harissa paste
10 pitted black olives
1Cut the chicken wings into three (bin the small end joint) and mix together with the harissa, butternut squash and thighs. Leave for an hour.
2Set the oven to 180°C, place the chicken in a roasting tray and bake for ten minutes.
3Add the squash wedges and cook for another ten minutes.
4Cut the peppers into decent sized strips, add them to the tray and cook for another ten minutes.
5Slice the olives, add to the tray and cook until everything is slightly charred (another ten minutes)