Harissa chicken and white bean bake

Name: Harissa chicken and white bean bake
Total time: 1 h
Yield: Serves 4
Ingredients: 2 x 400g tins plum tomatoes; 1 tbsp sherry vinegar; 2 large cloves garlic; 1 tsp fennel seeds; 8 whole chicken thighs; 2 tbsp Belazu rose harissa; 1 tbsp olive oil; 2 x 400g tins white beans drained and rinsed; 150g mixed olives pitted; small bunch basil leaves

Published: May 22, 2020 at 3:21 PM

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Serves 4

Easy

Total time: 1 hr

A star rating of 5 out of 5.1 ratingRate

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This vibrant recipe sees chicken thighs slathered with harissa and cooked in a rich tomato sauce with beans and olives – a healthy, high-protein family meal

Healthy

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Try our harissa chicken then check out more harissa recipes.

Ingredients

Nutrition

2 x 400g tins plum tomatoes
1 tbsp sherry vinegar
2 large cloves garlic
1 tsp fennel seeds
8 whole chicken thighs
2 tbsp Belazu rose harissa
1 tbsp olive oil
2 x 400g tins white beans

drained and rinsed
150g mixed olives

pitted
small bunch basil leaves

Nutrition: per serving

kcal442
fat22.8g
saturates5.3g
carbs18.7g
sugars8.3g
fibre11.4g
protein34.8g

high
salt1.7g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Using a blender, blitz the plum tomatoes with the sherry vinegar, garlic and fennel seeds to make a smooth sauce. Season and set aside.
step 2

Season the chicken thighs all over and rub the harissa underneath the skin. Heat the oil in a large shallow casserole over a medium-high heat. Fry the thighs in two batches, skin-side down, for 5 minutes or until the skins are golden. Remove to a plate.
step 3

Lower the heat, then pour the tomato sauce into the pan. Tip in the beans and olives. Mix, then nestle the chicken thighs, skin-side up, into the sauce. Put into the oven for 35-40 minutes or until the chicken is cooked through and the bean stew has reduced. Scatter over basil leaves to serve.

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