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Home / Organic Recipes

Harissa + Miso Chicken Tray Bake

by Olivia McCrimmon March 05, 2021 2 min read

Harissa + Miso Chicken Tray Bake

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Organic Bone in Skin on Thigh (Chicken Chop)
Rated 5.0 out of 5
Based on 38 reviews
$18.50
Weight
Chicken Stock
Rated 4.9 out of 5
Based on 15 reviews
$14.50
Unit
Organic Russet Potatoes
Rated 5.0 out of 5
Based on 14 reviews
$7.50
Weight
Surfcoast Organic Garlic
Rated 4.7 out of 5
Based on 15 reviews
$4.50
Unit
Smoked Spanish Chorizo
Rated 4.8 out of 5
Based on 28 reviews
$13.50
Weight
Organic Brown Onions
Rated 4.8 out of 5
Based on 6 reviews
$5.00
Weight
Lemons
Rated 5.0 out of 5
Based on 3 reviews
$2.00
Weight
Organic Parsley
Rated 5.0 out of 5
Based on 5 reviews
$4.50
Weight

The perfect mid week dinner where you can set and forget! The combination of salty miso and aromatic harissa is so well-balanced and infuses a lot of flavour with very little effort. If you have time to marinate overnight that would be ideal, but 1 hour is delicious too. 

Serves 6

Ingredients:

  • 2 tbsp Harissa Paste
  • 1 tbsp Miso Paste
  • 2 tbsp Olive Oil
  • Juice ½ Lemon
  • 6 Chicken Chops
  • 2 Chorizo
  • 2 Onions, cut into wedges
  • 4 cloves Garlic, smashed
  • 500g Potatoes, cut into quarters
  • 300g Tomatoes, cut into quarters
  • 150ml Chicken Stock
  • Parsley
  • Green Chilli
Method:
  1. Mix harissa, miso, olive oil and lemon juice.
  2. Spread marinade over the underside of the chicken pieces and place on a plate with the skin side up.
  3. Dry the skin with paper towel and place in the fridge uncovered for 1-2 hours to dry out the skin.
  4. Preheat the oven to 200 degrees.
  5. Take chicken out of the fridge.
  6. Put chorizo, onions, garlic, potatoes and tomatoes in a tray.
  7. Place chicken pieces skin side up on top of the veggies.
  8. Drizzle a small amount of olive oil over the chicken skin and season with salt and pepper.
  9. Pour stock into the pan and place in the oven.
  10. Cook for 45 minutes or until the chicken reaches around 75 degrees.
  11. Take the chicken pieces out and continue cooking until the sauces in the pan have reduced and the potatoes are cooked through.
  12. If the chicken needs more colour, place back on top of the veg and turn the grill on, but keep a close eye, to make sure it doesn’t burn.
  13. Dress with sliced green chilli and parsley.

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