11 Nov Donna Hay’s Harissa Chicken And Feta Baked Garlic Bread
Posted at 23:26h
in Uncategorized
Not finished
Ingredients
- 750g chicken thigh fillets (about 6), trimmed and halved
- ¼ cup (90g) honey
- 2 tablespoons harissa paste
- 1 tablespoon oregano leaves
- ½ teaspoon sweet smoked paprika
- sea salt and cracked black pepper
- 100g unsalted butter, chopped and softened
- 3 cloves garlic, crushed
- 4 large thick slices sourdough bread
- 300g greek feta, cut into large pieces
to serve
- chopped mint leaves, thinly sliced long green chilli (optional), extra virgin olive oil and rocket (arugula) leaves
Method
- Preheat the oven to 180°C (350°F).
- Place the chicken, honey, harissa, oregano, paprika, salt and pepper in a large bowl and mix to combine. Cover and allow to marinate in the fridge for 30 minutes or overnight.
- While the chicken is marinating, combine the butter and garlic and spread over the bread. Place the bread onto a baking tray lined with non-stick baking paper and top with the feta. Bake for 20 minutes or until the feta is golden.
- Top the feta bread with the chicken and bake for a further 20 minutes or until the chicken is golden and cooked through.
- Serve the chicken, feta and garlic bread topped with mint, chilli (if using), a drizzle of oil, and rocket leaves. Serves 4
Photography: Chris Court
Find recipe inspiration for quick and easy weeknight dinners guaranteed to please, long, lazy summer afternoon catch ups, casual beach dinners and stunning garden tea parties.
Featuring vibrant seasonal produce, delicious flavours and easy cooking, all set against the stunning backdrop of the sparkling Sydney Harbour.
Modern coastal home cooking for family and friends from the beloved bestselling Australian author of TOO EASY and BASICS TO BRILLIANCE
