Creamy Harissa Chicken Bake
- Preparation Time: 15 (+ 30mins marinate) mins
- Serves: 4-6
- Cooking Time: 40 mins
- Ready Time: 85 mins
- Cooking Method: Roasting
- Difficulty: easy
2 packs of Bostocks organic chicken thighs
MARINADE
½ cup harissa paste
¼ cup lemon juice
3 garlic cloves – minced
1 cup cream
1 cup chicken stock
1 kg baby potatoes, halved
2 cup peas, defrosted
100gm feta cheese, crumbled
1 cup chopped Italian parsley
TO SERVE
Crusty garlic bread to serve
Preheat the oven to 200°C fan bake.
Mix the marinade together and season with salt and pepper.
Add the chicken.
Ideally, let it marinate for 30 minutes or longer if you have time.
Place the chicken thighs into a baking dish.
Mix the chicken stock in with the marinade and then pour it over the chicken.
Bake for 30-35 minutes or until the chicken is cooked through.
Whilst the chicken is cooking, add the baby potatoes to a large saucepan of salted boiling water on high heat.
Boil until tender. Drain.
Return the potatoes to the saucepan, add the butter and mash until smooth.
Place the lid on to keep it warm.
When the chicken is cooked, gently fold in the peas.
Sprinkle with the feta chunks and parsley, and season with cracked pepper.
TO SERVE
Serve with the mashed potato and crusty garlic bread.
Shop Ingredients
Barnea cold pressed extra virgin olive oil 250ml
Cold pressed extra virgin oil. Smooth and buttery. Ideal for pasta and red meat dishes. 250ml
A condiment that goes brilliantly with tapas or Morrocan. Try it as a chutney.
PRODUCT SPECIFICATION: 500 grams This product is sold frozen or fresh.
Free Range Organic Boneless Skinless Chicken Thighs. These pieces are great for curries and simple, satisfying meals. Our chicken is
