Harissa chicken with couscous
- February 2012
- Serves 4
- Takes 15 minutes to make, 10 minutes to cook
This one pan harissa chicken dish is exciting and bursting with flavours, and it’ll take you less than half an hour to make.
Wondering what to do with the remaining harissa? We’ve got some nifty ways to use up leftover harissa, here.
- 13.7g (2.5g saturated)
- 41.1g (10.6g sugars)
- 250g couscous
- 400ml fresh chicken stock
- Grated zest and juice of 1 lemon
- 2 chicken breasts
- 1 tbsp harissa
- 1 tbsp olive oil
- Knob of butter
- 1 onion, thinly sliced
- ½-1 tsp chilli flakes
- 50g sultanas
- 50g nuts, such as skin-on almonds, toasted and chopped
- ½ small bunch of fresh curly parsley, chopped
- Place the couscous in a shallow bowl and pour over the hot stock and the lemon juice. Stir, cover, then set aside. Remove (and discard) the skin from the chicken breasts, place the meat between 2 sheets of cling film and flatten by bashing with a rolling pin. Remove the chicken from the cling film, then brush all over with the harissa and season.
- Heat the oil in a pan and fry the chicken for 2 minutes on each side until golden and cooked through. Set aside to rest, covered in foil. Add a knob of butter to the pan, then the onion and soften for 5 minutes, stirring occasionally. Add the chilli flakes, then cook for 2 minutes more.
- Fluff up the couscous with a fork, then stir in the buttery onion mixture, along with the lemon zest, sultanas, nuts and parsley. Taste and season, if necessary. Slice the chicken, then serve on top of the couscous.
You could also try adding the harissa to the stock for soaking the couscous and marinate the chicken in lemon juice with a pinch of cumin before frying.
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