Moroccan Harissa Chicken Tray Bake
A flavorful and easy one-pan chicken tray bake with Moroccan spices and harissa paste.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken thighs Cut into 1-inch pieces
- 1 large Red onion Cut into wedges
- 1 medium Red bell pepper Cut into chunks
- 1 medium Yellow bell pepper Cut into chunks
- 1 cup Cherry tomatoes Halved
- 4 cloves Garlic Minced
- 2 tablespoons Harissa paste
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chicken, red onion, bell peppers, cherry tomatoes, and garlic.
- Add harissa paste, olive oil, cumin, coriander, turmeric, salt, and pepper. Toss to coat evenly.
- Spread the mixture in a single layer on a baking sheet.
- Bake for 40-45 minutes, or until chicken is cooked through and vegetables are tender.
- Serve hot with couscous or rice.
Notes
Garnish with fresh cilantro or parsley before serving.