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Buttermilk and harissa chicken with spiced carrot couscous

Name: Buttermilk and harissa chicken with spiced carrot couscous
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 cups (500ml) buttermilk; 2 garlic cloves, crushed; 2 tablespoons harissa*, plus extra to serve; 4 chicken breast fillets; 1 tablespoon sunflower oil; 1 1/2 cups (300g) couscous; 1 1/2 cups (375ml) Chicken Style Liquid Stock, heated; 1 teaspoon ground cumin; 30g unsalted butter, melted; 2 carrots, grated; 2 tablespoons finely chopped coriander leaves, plus extra to serve; 400g can chickpeas, rinsed, drained

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Buttermilk and harissa chicken with spiced carrot couscous

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by Phoebe Wood

Oct 09, 2015

The buttermilk marinade in this recipe tenderizes chicken and adds a tangy taste to the meal.

2 cups (500ml) buttermilk
2 garlic cloves, crushed
2 tablespoons harissa*, plus extra to serve
4 chicken breast fillets
1 tablespoon sunflower oil
1 1/2 cups (300g) couscous
1 1/2 cups (375ml) Massel Chicken Style Liquid Stock, heated
1 teaspoon ground cumin
30g unsalted butter, melted
2 carrots, grated
2 tablespoons finely chopped coriander leaves, plus extra to serve
400g can chickpeas, rinsed, drained

Method

1.

Preheat oven to 180C.
2.

Mix the buttermilk, garlic and harissa in a large bowl. Add the chicken and toss to coat in the marinade. Stand for 20 minutes.
3.

Heat the oil in a large ovenproof frypan over medium-high heat. Remove chicken from marinade and season. Cook chicken, turning, for 3 minutes each side or until golden, then transfer to the oven and bake for 8 minutes or until cooked through.
4.

Meanwhile, combine couscous and hot stock in a bowl. Cover and stand for 10 minutes, then fluff with a fork. Stir through the cumin, butter, carrot, coriander and chickpeas. Season. Slice chicken and serve with couscous, extra harissa and coriander.