Tandori Chicken & Squash

Baked harissa chicken with butternut squash.

Yields1 Serving
 4 chicken thighs and wings
 8 wedges of butternut squash
 2 red peppers
 200g herby harissa paste
 10 pitted black olives
1

Cut the chicken wings into three (bin the small end joint) and mix together with the harissa, butternut squash and thighs. 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

Cut the peppers into decent sized strips, add them to the tray and cook for another ten minutes.

5

Slice the olives, 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
 2 red peppers
 200g herby harissa paste
 10 pitted black olives

Directions

1

Cut the chicken wings into three (bin the small end joint) and mix together with the harissa, butternut squash and thighs. 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

Cut the peppers into decent sized strips, add them to the tray and cook for another ten minutes.

5

Slice the olives, add to the tray and cook until everything is slightly charred (another ten minutes)

Tandori Chicken & Squash
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