| 9 | 60 | 535 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 50 min | 4 |
| 1 kg | Chicken thighs, bone-in, skinless |
| 4 tbsp | Ghee |
| 4 tbsp | Harissa Paste (or seasoning powder) |
| 200 gm | Red bell pepper (chopped chunky) |
| 200 gm | Red onion (wedges) |
| 200 gm | Celery (chopped chunky) |
| 200 gm | Zucchini (chopped chunky) |
| 2 tsp | Salt and pepper |
| 2 tbsp | Olive Oil, Extra Virgin |
Preheat the oven to 180°C (350°F)
Lay all of the vegetables in the bottom of a suitable ovenproof dish, season with salt and pepper.
Mix the ghee with the harissa seasoning and rub well into the chicken thighs until smothered all around
Place the chicken over the vegetables
Bake in the oven for 50 minutes checking and basting the thighs part way through.
Divide among 4 dishes & serve with 1/2 tbsp olive oil drizzled over each serving.
| Meat | 2.8 |
| Vegetables | 3.2 |
