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Harissa chicken with chickpeas and couscous
Ingredients (4 Servings)
- 3 tbsp olive oil
- 1 large onion, halved and finely sliced
- 3 garlic cloves, crushed
- 95g jar Cooks’ Ingredients Harissa Paste
- 400g can Cirio Polpa Chopped Tomatoes
- 8 British chicken thighs, trimmed of excess fat
- 200g wholewheat couscous
- 400g can chickpeas, drained and rinsed
- 1 tsp cumin seeds
- 1 lemon, zest, and juice
- ½ x 25g pack flat-leaf parsley, roughly chopped
- 10 mint leaves, finely shredded
Directions
- Preheat the oven to 200˚C, gas mark 6. Heat 1 tbsp oil in a large casserole or ovenproof frying pan.
- Fry the onion and garlic over medium heat for 3-4 minutes to soften, then add the harissa paste and fry for another minute.
- Stir in the tomatoes, then arrange the chicken, skin-side up, on top. Season and transfer to the oven for 35 minutes.
- Ensure the chicken is cooked thoroughly so the juices run clear and there is no pink meat.
- Meanwhile, put the couscous in a mixing bowl with 300ml just-boiled water and cover the bowl.
- Toss the chickpeas with 1 tbsp oil and the cumin in a roasting tin.
- Add to the oven for the final 15 minutes of roasting.
- To serve, uncover the couscous and fluff up with a fork.
- Stir in the remaining 1 tbsp oil, lemon zest and juice, and herbs. Serve with the chickpeas, chicken and harissa sauce.
Nutrition
- Calories: 484
- Fat: 18g
- Fibre: 8g
- Carbohydrate: 33g
- Protein: 41g
