AuthorRedpost MediaCategoryAutumn, Chicken and poultry, Dinner, Spring, Summer, WinterBaked harissa chicken with butternut squash.
4 chicken thighs and wings
8 wedges of butternut squash
3 cooking chorizo sausages
2 roasted and peeled red peppers (jarred are fine)
200g herby harissa paste
10 pitted black olives
1
Cut the chicken wings into three (bin the small end joint or save for stsock) and mix together with the harissa, butternut squash and chicken. Leave for an hour.
2
Set the oven to 180°C, place the chicken in a roasting tray and bake for ten minutes.
3
Add the squash wedges and cook for another ten minutes.
4
Slice the chorizo into 3/4cm slices and cut the peppers into decent sized strips, add them to the tray and cook for another ten minutes.
5
Halve the olives, squeezing out the stones, add to the tray and cook until everything is slightly charred (another ten minutes)
Ingredients
4 chicken thighs and wings
8 wedges of butternut squash
3 cooking chorizo sausages
2 roasted and peeled red peppers (jarred are fine)
200g herby harissa paste
10 pitted black olives