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Honey Harissa Baked Feta with Chicken and Casarecce
45 minServes 3Nutri-Score C€€
C
45 min
45 minHoney Harissa Baked Feta with Chicken and Casarecce
what you need
Ingredients
rose harissa pastePantry45 ml- runny honeyPantry22 ml
feta cheese (one block)Dairy200 g
chicken breasts (medium, about 500 g total)Meat3 pieces
salt (to taste)Spices2 g
black pepper (freshly ground, to taste)Spices1 g
cherry tomatoesProduce150 g- yellow bell pepper (thinly sliced)Produce1 piece
- lemon juice (a squeeze)Produce15 ml
oregano (a pinch)Spices1 g
casarecce pastaGrains300 g- fresh basil (chopped)Produce15 g
per serving
Nutrition
672kcal
- Carbs
- 78 g
- Proteins
- 48 g
- Fat
- 18 g
what you’ll use
Tools
Baking dish
Stockpot
Mixing bowl
step by step
Method
- Step 1
Preheat the oven and mix the honey harissa
- Preheat the oven to 200 °C.
- Mix the rose harissa paste with the runny honey in a small bowl.
- Step 2
Assemble the baking dish
- Add the chicken breasts and the block of feta to a large baking dish.
- Season with salt and black pepper, then coat everything in the honey harissa mixture.
- Scatter in the cherry tomatoes and sliced yellow bell pepper, then add the lemon juice and a pinch of oregano.
- Step 3
Bake
- Bake for 25 minutes, basting once halfway through, until the chicken is cooked through and the feta is creamy.
- Step 4
Cook the pasta
- Meanwhile, cook the casarecce in salted boiling water until al dente, then drain.
- Step 5
Shred and combine
- Shred the baked chicken with two forks.
- Add the drained pasta and chopped basil to the dish and mix until everything is combined and coated in the harissa juices.
most cooked first