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Harissa sticky chicken with couscous

Harissa sticky chicken with couscous 2016

Harissa sticky chicken with couscous

Name: Harissa sticky chicken with couscous
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 25g butter; 3 tbsp harissa; 3 tbsp honey; ½ lemon zested and juiced; 8 skin-on, bone-in chicken thighs; 1 tbsp oil; 1 large onion chopped; 300ml chicken stock; 200g couscous; small pack coriander roughly chopped; 400g can chickpeas drained and rinsed

Katy Greenwood

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.7 out of 5.53 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

25g butter
3 tbsp harissa
3 tbsp honey
½ lemon

zested and juiced
8 skin-on, bone-in chicken thighs
1 tbsp oil
1 large onion

chopped
300ml chicken stock
200g couscous
small pack coriander

roughly chopped
400g can chickpeas

drained and rinsed

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Nutrition: per serving

kcal721
fat32g
saturates9g
carbs64g
sugars17g
fibre7g
protein41g
salt0.5g

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2016

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A star rating of 4.7 out of 5.53 ratings

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