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Harissa Chicken Traybake with Chorizo and Gnocchi

Harissa Chicken Traybake with Chorizo and Gnocchi

Brought to you by: Ocado
    4 serving
5.0 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

In this easy traybake recipe, harissa-rubbed chicken is roasted on a bed of pillowy gnocchi in a rich, smoky tomato sauce with crispy bits of chorizo scattered on top. If you prefer dark meat, chicken thighs will work equally well here. This will quickly become one of your favourite midweek chicken recipes. Looking for more pasta recipes? Look no further.
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  • 3 tbsp rose harissa paste
  • 1 tsp red wine vinegar
  • 4 garlic cloves, grated
  • 2 tsp sea salt
  • 800g chicken breasts, skinless, cut into bite-size pieces
  • 2 red peppers, chopped into 1cm pieces
  • 1 red onion, thinly sliced
  • 1 tsp olive oil
  • 1 tbsp tomato purée
  • 1 400g tin chopped tomatoes
  • 1 tsp caster sugar
  • 1 tsp smoked paprika
  • 500g gnocchi
  • 150g chorizo, cut into 1cm chunks
  • 2 handfuls of rocket


Step 1

In a large bowl, combine 2 tbsp harissa paste, the red wine vinegar, garlic and sea salt. Add the chicken to the bowl and mix well until all the pieces are evenly coated. Cover and set aside to marinate for 30 minutes. Meanwhile, preheat the oven to 200°C/180°C fan/gas 6.

Step 2

In a large roasting tin, mix together the red pepper, onion, olive oil, a pinch of salt and a pinch of coarsely ground black pepper. Add in the tomato purée, chopped tomatoes, caster sugar, smoked paprika, the remaining 1 tbsp harissa paste and gnocchi and mix well. Pop the chicken pieces and any remaining marinade on top of the gnocchi. Scatter over the chorizo and cook in the oven for 20-25 mins until the chicken is cooked and the chorizo is crispy around the edges. Serve with the rocket scattered on top.

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