Harissa chicken and feta baked garlic bread
- 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
- 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
© DONNA HAY GROUP
