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Harissa sticky chicken with couscous

No chickpeas in the cupboard? Use cannellini or kidney beans in this easy chicken dish with fragrant coriander couscous and a spicy harissa paste glaze

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 721
  • Carbohydrates 64
  • Saturated Fat 9
  • Sugar 17
  • Protein 41
  • Fat 32
  • Fibre 7
  • Salt 0.5

Nutrition per serving

  • Calories 721
  • Carbohydrates 64
  • Saturated Fat 9
  • Sugar 17
  • Protein 41
  • Fat 32
  • Fibre 7
  • Salt 0.5

Ingredients

  • 25g butter
  • 3 tbsp harissa
  • 3 tbsp honey
  • ½ lemon, zested and juiced
  • 8 skin-on, bone-in chicken thighs
  • 1 tbsp oil
  • 1 large onion, chopped
  • 300ml chicken stock
  • 200g couscous
  • small pack coriander, roughly chopped
  • 400g can chickpeas, drained and rinsed

Method

  1. Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.

  2. Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.

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