Harissa sticky chicken with couscous 2016

Harissa sticky chicken with couscous

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(2 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 4

No chickpeas in the cupboard? Use cannellini or kidney beans in this easy chicken dish with fragrant coriander couscous and a spicy harissa paste glaze

Nutrition and extra info

Nutrition: per serving

  • kcal721
  • fat32g
  • saturates9g
  • carbs64g
  • sugars17g
  • fibre7g
  • protein41g
  • salt0.5g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp harissa
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 3 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 8 skin-on, bone-in chicken thighs
  • 1 tbsp oil
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300ml chicken stock
  • 200g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • small pack coriander, roughly chopped
  • 400g can chickpeas, drained and rinsed

Method

  1. Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.

  2. Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.

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Comments (4)

samfoodie's picture
5

This was really nice and enjoyed by whole family! I used boneless, skinless chicken thighs and made a tomato, cucumber and coriander salad and had a baguette too....delish!

Boatnat's picture

Delicious and easy to cook, good midweek supper.

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