Harissa Chicken Bake Recipe
Tender chicken thighs with harissa and lemon, baked with kumara, onions, olives, and stock for a quick and tasty dinner. Perfect with a green salad.
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Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- ¼ cup Culley’s harissa
- 2 x 400g packs Farro chicken thigh fillets
- 150g each golden and orange kumara, cut into fingers
- ½ red onion, cut into wedges
- Handful green olives
- ½ lemon, thinly sliced
- ½ cup Foundation Foods chicken stock
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