Harissa Chicken & Pepper Tray Bake
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
One of my greatest obsessions is thinking of quick and delicious meals to make your weeknight dinners easier! This harissa chicken & pepper tray is a doozy of a recipe that will find its way into your weekly rotation.
This recipe is insanely easy, with a maximum of 10 minutes of prep work. It’s easy with three steps: mixing the ingredients together, popping it into a baking tray and tossing it in the oven for 45 minutes. It’s easy, healthy, and delicious. What more can you ask for?
Let’s Breakdown the Ingredients!
This recipe is fairly fast and simple with only nine ingredients! Here are a few key ingredients of this recipe.
What is harissa? If you’re looking to step up your condiment game, harissa is the way to start! It is a spicy, smokey, peppery chili paste, originally from Tunisia and a common spice in Middle Eastern and North African cooking.
Skin and bone chicken thighs are a wonderful ingredient to season with harissa to add an impactful flavour to the dish. Cooking chicken with the skin is a great way to add protein to your meals and flavour with the added fat from the meat.
While protein is important to your diet, it’s also crucial to add vegetables as well to have a balanced and healthy meal. Red onions balance out the spices of the recipe with a sweet, spicy-to-mild taste. The addition of red, orange and yellow bell peppers also adds a sweet flavour to the dish.
Basmati Rice is a carbohydrate often used in Middle Eastern cuisine, and it pairs well with this delicious and flavourful dish. This specific rice is a great way to add fibre to your meal.
Ingredients:
- 8 skin on bone in chicken thighs
- 2 red onions, roughly chopped
- 4 peppers, roughly chopped
- 3 cloves garlic, sliced
- 5 tsp harissa
- 2 tsp salt
- 1 lemon
- ¼ cup olive oil
- 1½ cups basmati rice
Instructions:
- Pre heat your oven to 425
- In a large bowl, mix together chicken thighs, peppers, onions, harissa paste, olive oil, salt, and garlic. Make sure all ingredients are well covered with harissa and then spread out on a large baking sheet. Place into the preheated oven for 45 minutes. I also suggest you turn on the broiler for the last 2-3 minutes to brown up the chicken skin.
- Next up, let's cook the basmati rice. In a medium sized pot add in 1 1/2 cups of rice followed by 3 cups of water. Place over high heat and bring to a boil. Once boil has been reached, cover the pot and reduce temperature to low and let simmer for 12 minutes. After the 12 minutes, keep covered and remove from heat until ready to serve.
- Once chicken is done in the oven, season with lemon juice and serve hot. Enjoy this super easy, healthy dinner!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Easy and delicious!
Glad you loved it, Marina! Thanks for trying it and sharing!
What a great weeknight dinner.
The chicken was juicy and crunchy.
I love that the rice-to-water ratio was provided as part of the recipe. Thank you.
So glad it was a hit! Juicy chicken and perfectly cooked rice is a weeknight win. Thanks for the kind words and for cooking along