Name: Harissa Chicken and Chilli Bean Bake
Prep time: 20 min
Cook time: 45 min
Yield: Makes 4
Cuisine: Middle Eastern
Ingredients: 8 chicken thigh cutlets; 2 Tbsp harissa; 2 Tbsp olive oil; 1 red onion, cut into wedges; 8 cloves garlic, peeled; 2 x 420 g cans Wattie's Mild Chilli Beans; 250 g cherry or small vine tomatoes; 2 Tbsp mint or coriander leaves

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Makes 4

Prep Time 20 minutes

Cook Time 45 minutes

Easy

Ingredients

8 chicken thigh cutlets

2 Tbsp harissa

2 Tbsp olive oil

1 red onion, cut into wedges

8 cloves garlic, peeled

2 x 420 g cans Wattie's Mild Chilli Beans

250 g cherry or small vine tomatoes

2 Tbsp mint or coriander leaves

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Chilli Beans Mild

To create NZ's top-selling chilli beans we add nourishing red kidney beans to a thick and rich blend of tomatoes, capsicum, onion and chilli powder. The delicious mild flavour is suitable for the whole family.

Method

Step 1

Preheat the oven to 180°C (fan assisted). Score deep cuts into the chicken thighs and rub each with a little harissa. Place the chicken into a large shallow roasting tin, season well and drizzle with the olive oil. Scatter the red onion and garlic cloves around the chicken.

Step 2

Bake for 30 minutes until the chicken is beginning to brown. Add the Wattie's Mild Chilli Beans and tomatoes to the tin and return to the oven for a further 15 minutes until the chicken is cooked through and the beans are hot.

Step 3

Sprinkle over the mint or coriander leaves before serving.