Harissa chicken with lemon and herb couscous
A great spanish chicken casserole with a morrocan couscous twist laced with lemon, mint and parsley and sprinkled with roasted cumin chickpeas.
SERVES: 4 | PREP & COOK: 50 Min
Ingredients
3 tbsp olive oil
1 large onion, finely sliced
3 garlic cloves, diced
90g jar Harissa paste
400g Chopped tomatoes
8-10 cherry toms, halved
8 British chicken thighs, trimmed of excess fat
200g wholewheat couscous
1 veg stock cube
400g can chickpeas, drained and rinsed
1 tsp cumin seeds
1 lemon, zest and juice
75g chorizo ring, thinly sliced and halved
Large handful chopped parsley, diced
10 mint leaves,diced
Method
Preheat the oven to 200°c. Place a large frying pan over a medium to high heat. Add 2 tbsp of olive oil and the diced onion and cook for 3-4 mins. Add the garlic and chorizo and cook for another 2 minutes.
Add in the harrissa paste, Then add in the cherry tomatoes along with the tinned tomatoes and stir together. Tip the tomato mixture into an oven proof dish, lay the chicken thighs on top and place in the oven to cook for 45 minutes.
After 30 minutes, toss the cumin with the chickpeas and a drizzle of olive oil and add to the oven (in a separate roasting tray)for the remaining time.
Meanwhile put the couscous in a bowl with the stock cube and top with boiling water. Once the water has been absorbed stir in the lemon zest and herbs. Remove the chicken and chickpeas from the oven and serve with a big spoonful of herby couscous.