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Harissa Chicken and Chilli Bean Bake
Harissa Chicken and Chilli Bean Bake

Harissa Chicken and Chilli Bean Bake

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Cook Minutes 1 Hr 5 Min
Prep : 20 minutes Cook: 45 minutes DIFF : Easy As
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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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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.
Kraft Kitchen Tips!
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Serve with a delicious harissa yoghurt sauce made from ¾ cup Greek yoghurt combined with 2 tsp harissa and a little chopped mint.
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Try with a tasty salad made with baby spinach, sliced yellow capsicum, toasted walnuts, orange slices, feta and pomegranate.
Made With
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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.
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