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Baked harissa chicken with squash, chorizo and peppers

Yields1 Serving

Baked 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)

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