Sticky chicken with harissa and green couscous recipe

By Lizzie Kamenetzky

A deliciously sticky and richly spiced Morrocan inspired chicken dish with green couscous.

4 free-range chicken breasts, skin on
2 tbsp rose harissa paste (we used Belazu)
2 tbsp clear honey
1 tbsp olive oil
Finely grated zest and juice of 1 lemon
300g couscous
500ml chicken stock, hot
2 tbsp extra-virgin olive oil
Large handful each of fresh coriander and parsley and small handful of mint, chopped

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the chicken in a bowl with the harissa, honey, oil and lemon zest. Season and set aside for 10 minutes.
2. Heat a griddle or ovenproof frying pan over a medium heat and fry the chicken, skin-side down, for 3-4 minutes until golden. Turn over, then cook in the oven for 10-12 minutes until cooked and sticky. Set aside for 5 minutes.
3. Meanwhile, put the couscous in a large bowl and pour over the hot stock. Cover and set aside for 10 minutes to allow it to absorb the stock, then fluff up with a fork. Stir in the extra-virgin olive oil and lemon juice.
4. Just before serving, stir in the chopped herbs and season well. Slice the sticky chicken and serve, along with any pan juices and the green couscous.