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Harissa chicken curry with braised beans and couscous

Name: Harissa chicken curry braised beans couscous
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 1 tsp saffron threads; 1/4 cup (60ml) extra virgin olive oil, plus 2 tbs extra; 3 onions, thinly sliced; 4 garlic cloves, thinly sliced; 1 tbs finely grated ginger; 1 1/2 tsp each ground turmeric, cumin, coriander and cinnamon; 10 cardamom pods; 1 tbs nigella seeds, plus extra to serve; 1/2 cup (150g) harissa; 600g skinless chicken thigh fillets; 400g can chickpeas, drained, rinsed; 4 cups (1L) Real Stock Chicken; 6 tomatoes, quartered; 2 tbs runny honey; 1/4 cup (70g) Greek yoghurt; 400g can chopped tomatoes; 400g green beans; 2 tbs extra virgin olive oil; 200g couscous; 1 cup (250ml) chicken stock; Finely grated zest and juice of 2 lemons; 1/2 bunch each coriander, mint and dill, leaves picked, finely chopped

2 ratings

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Harissa chicken curry with braised beans and couscous

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Jun 01, 2018

Full of aromatic spices, this curry is definitely one you'll be making again and again.

1 tsp saffron threads
1/4 cup (60ml) extra virgin olive oil, plus 2 tbs extra
3 onions, thinly sliced
4 garlic cloves, thinly sliced
1 tbs finely grated ginger
1 1/2 tsp each ground turmeric, cumin, coriander and cinnamon
10 cardamom pods
1 tbs nigella seeds, plus extra to serve
1/2 cup (150g) harissa
600g skinless chicken thigh fillets
400g can chickpeas, drained, rinsed
4 cups (1L) Campbell's Real Stock Chicken
6 tomatoes, quartered
2 tbs runny honey
1/4 cup (70g) Greek yoghurt
400g can chopped tomatoes
400g green beans

Herbed couscous

2 tbs extra virgin olive oil
200g couscous
1 cup (250ml) chicken stock
Finely grated zest and juice of 2 lemons
1/2 bunch each coriander, mint and dill, leaves picked, finely chopped

Method

1.

Place saffron in a bowl with 1/4 cup (60ml) water and set aside for 5 minutes to infuse.
2.

Heat oil in a heavy-based saucepan over high heat. Add onion, garlic and ginger, and cook, stirring regularly, for 8 minutes or until onion is softened. Stir through saffron mixture and cook, stirring occasionally, for 2 minutes or until liquid is absorbed. Transfer one-third onion mixture to a plate.
3.

Add spices and harissa to pan and cook, stirring regularly, for 3 minutes or until darkened. Add chicken, chickpeas, stock, tomato and honey, and bring to a simmer. Cook, stirring regularly, for 1 hour 20 minutes or until chicken shreds easily. Remove chicken and shred with 2 forks, then stir through curry with yoghurt and remove from heat.
4.

To make the braised beans, place reserved onion mixture and extra oil in a large frypan over medium heat and cook, stirring constantly, for 2 minutes or until warmed through. Add canned tomatoes and 1/2 cup (125ml) water, bring to the boil and cook for 5 minutes to reduce slightly. Add beans, reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes or until beans are very tender.
5.

For the herbed couscous, heat oil in a saucepan over high heat. Add couscous and cook, stirring constantly, for 3 minutes or until lightly toasted. Add stock, bring to the boil and remove from heat. Cover immediately and set aside for 15 minutes or until liquid is absorbed. Fluff with a fork and stir through lemon zest and juice and herbs.
6.

Transfer curry to a serving bowl and scatter with extra nigella seeds. Serve with braised beans and couscous.