Harissa Chicken Bake
As you can tell by the short recipe, dinner doesn’t get much easier… or tastier! Harissa and lemon give a citrus kick to tender chicken thighs and sweet kumara.
Prep:
5 minutes
Cook:
25 minutes
Serves:
4-6
Ingredients
¼ cup Culley’s harissa
2 x 400g packs Farro chicken thigh fillets
150g each golden and Beauregard kumara, cut into fingers
½ red onion, cut into wedges
Handful green olives
½ lemon, thinly sliced
½ cup Farro Kitchen chicken stock
Method
Heat oven to 200°C
Toss chicken fillets in harissa to coat
Lay chicken in a baking tray and arrange kumara, red onion, olives, lemon slices around
Pour in chicken stock
Bake for 20 mins before raising temperature to 220°C for the final 5 mins
Serve straight away with a green salad