1-3 tbsp Harissa paste (depending on how hot you would like it)
2 tbsp runny honey
Juice of half a lemon
11/2 tbsp white wine vinegar
8m chicken thighs, boned and skinless
2 mixed peppers, cut into chunks
2 onions cut into wedges
2 carrots sliced with a veg slicer into thin strips
4 garlic cloves, peeled and crushed
3 sprigs of fresh thyme
1 tsp fresh coriander, torn
a little samphire
Low calorie spray oil
330g fresh Campari tomatoes, (or cherry) on the vine
salt and coarse ground pepper
1-2 spring onions, sliced at an angle
Preheat the oven to 200c or 190c fan
Mix the Harissa paste, honey, lemon juice and white wine vinegar in a bowl, Add the harissa how you like kit. I only put in one teaspoon as my husband doesn't like spice.
Coat the chicken evenly all over in the mix
Place the chicken on a baking sheet and put in the fridge for about 20 minutes.
On a second baking sheet add the mixed peppers, onions, carrots and garlic.
Add the thyme, samphire and coriander to the vegetables and spray with the low calorie oil.
Place both baking sheets in the oven, vegetables on top, and bake for 35 minutes. Be sure to stir the vegetables at least twice during cooking.
Take the chicken out of the oven and add it to the vegetables with the juices.
Place the tomatoes on the top and add salt and pepper to taste. Pop back into the oven for another 5 minutes to warm the tomatoes. Scatter the spring onions on top to serve.
Serve with a few boiled potatoes as I have, or a salad or rice, your choice.