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Harissa and capsicum chicken with chickpea couscous

Name: Harissa and capsicum chicken with chickpea couscous
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 2
Ingredients: 1 1/2 tablespoons olive oil; 1 small onion, chopped; 4 garlic cloves, finely chopped; 3 red capsicums, cut into 2cm pieces; 6 chicken thigh fillets, trimmed, halved; 2 teaspoons harissa (see notes); 3/4 cup (150g) couscous; 400g can chickpeas, rinsed, drained; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; Juice of 1/2 lemon; 3/4 cup (60g) flaked almonds, toasted; Handful flat-leaf parsley leaves

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1h 10m

Harissa and capsicum chicken with chickpea couscous

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

For a casual night in for two, Katie Quinn Davies recommends this harissa and capsicum chicken. "It's so easy - simply fry the ingredients then let them simmer away for a vibrant finish", says Katie.

1 1/2 tablespoons olive oil
1 small onion, chopped
4 garlic cloves, finely chopped
3 red capsicums, cut into 2cm pieces
6 chicken thigh fillets, trimmed, halved
2 teaspoons harissa (see notes)
3/4 cup (150g) couscous
400g can chickpeas, rinsed, drained
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Juice of 1/2 lemon
3/4 cup (60g) flaked almonds, toasted
Handful flat-leaf parsley leaves

Method

1.

Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic, then cook, stirring, for 3-4 minutes until softened. Stir in capsicum and chicken, then cook for 10 minutes or until chicken is golden.
2.

Combine the harissa and 150ml water in a small bowl, then stir into the chicken mixture. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook, covered, for 30 minutes. Remove chicken. Pour liquid into a blender and blend until smooth, then return to the pan with chicken. Cook over low heat for a further 10-15 minutes until sauce is slightly thickened.
3.

Meanwhile, cook couscous according to the packet instructions. Fluff with a fork, then season and set aside.
4.

Heat remaining 2 teaspoons oil in a frypan over medium heat. Add chickpeas and cook, stirring, for 2 minutes or until golden. Add cinnamon and cumin, then season and cook for 1 minute or until fragrant. Add lemon juice and couscous, and toss to combine, then cook for 2 minutes or until heated through. Transfer to a serving bowl and sprinkle with almonds and parsley, then serve with chicken.