Sheet Pan Harissa Chicken with Couscous Stuffed Peppers
Allow about 45 minutes for this Mediterranean recipe, which makes 4 servings. The main ingredients are chicken thighs, bell peppers and couscous. The cooking is mostly roasting. It is dairy-free. With 36 g of protein per serving (about 510 calories), it is a filling option.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 510 kcal
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Ingredients
For 4 servings
- 600 gchicken thighs
- 4bell peppers
- 200 gcouscous
- 3 tbspharissa paste
- 240 gchickpeas
- 60 gdried apricots
- 2 tbspolive oil
- 1lemon
- 1 handfulfresh cilantro
- 1 tspsalt
Instructions
- Preheat oven to 200C (400F). Prepare the couscous according to package directions. Chop the dried apricots. Drain and rinse the chickpeas. Cut the tops off the bell peppers and remove the seeds.
- Mix the cooked couscous with the chickpeas, chopped dried apricots, 1 tablespoon of harissa paste, half the salt, and a squeeze of lemon juice. Stuff the bell peppers with this mixture and place on a sheet pan.
- Rub the chicken thighs with the remaining harissa paste, olive oil, and salt. Arrange them around the stuffed peppers on the sheet pan.
- Roast for 30-35 minutes until the chicken is cooked through and the peppers are tender and slightly charred. Garnish with fresh cilantro and serve.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 36 g
- Fat
- 18 g
- Carbs
- 50 g
Approximate values for one serving.
About this recipe
- Cuisine: Mediterranean
- Diet: dairy-free
- In cookbook: One-Pan Wonders
