Harrissa Chicken and Veggie Bake

This is another super healthy, super easy dish you would want to make over and over again.

Ingredients:

1 green bell pepper

1 yellow bell pepper

1 eggplant

2 onions, I used 1 yellow, 1 purple

5 chicken leg quarters, or drum sticks, or thighs, or a whole chicken, butterflied

2 tbsp red wine vinegar

salt and pepper to taste

1 tbsp olive oil

6 tbsp harrisa paste, I used mild this time, will try spicy next time

Pre-heat oven to 350F.

Clean and cup all vegetables to bite size, arrange at the bottom of 9 x 13 pan. I used 2 pans to avoid over crowding, but this will not be too much food, I know, amazing! Salt, pepper, red wine vinegar and olive oil go into the veggie goodness and mix with a spoon or hand.

Score chicken down to the bone, salt and pepper chicken, ensure to rub into the cracks of the cuts. Dump harrisa pates onto chicken and veggies and mix really well. Lay chicken on top of veggies, this way all the chicken fat and drippings will flavor the vegetables.

Both trays go into the oven at 350 degrees for 1 hour. Enjoy the goodness!

Note, the mild harrisa paste isn’t spicy at all, at least not to me. I used some of the chicken for my tacos, and had to add some spices. I will try the spicy version next time.