Green harissa chicken with baked couscous
Prep
40m
Cook
40m
serves
4
Green harissa chicken with baked couscous
Add a Middle Eastern twist to roast chicken with spicy harissa.
Ingredients (11)
- 2 long green chillies, chopped
- 1 garlic clove, chopped
- 1 lemon, zest finely grated, lemon cut into wedges
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 cup (125ml) olive oil
- 1/2 bunch coriander
- 4 chicken thigh fillets, (skin on, bone in)
- 1 1/2 cups (375ml) Massel Chicken Style Liquid Stock
- 1 1/2 cups (300g) instant couscous
- 400g pumpkin, cut into 1cm pieces
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.To make the harissa, place the chilli, garlic, lemon zest, 1/2 tsp each ground coriander and cumin, 1/3 cup (80ml) olive oil and the coriander in a small food processor. Season with salt and pulse until smooth. Rub half the harissa over the chicken and set aside for 30 minutes to marinate.
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2.Preheat oven to 200ºC. Place stock in a flame-proof roasting pan over medium heat. Bring to a simmer then remove from heat and stir in the couscous. Set aside for 5 minutes for liquid to absorb, then fluff with a fork. Add the pumpkin, 1 tbs oil and remaining 1/2 tsp each ground cumin and coriander. Season and toss to combine.
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3.Heat remaining 1 tbs oil in a frypan over medium heat and cook chicken, skin-side down, for 3-4 minutes until slightly golden. Place chicken, skin-side up, on top of the couscous with the lemon wedges and bake for 30-35 minutes until chicken is cooked through, pumpkin is tender and couscous is golden. Squeeze over roasted lemons and serve with remaining harissa.
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