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Tandori Chicken & Squash

Yields1 Serving

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

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.


Set the oven to 180°C, place the chicken in a roasting tray and bake for ten minutes.


Add the squash wedges and cook for another ten minutes.


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


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