This recipe , while not traditional per se, has middle eastern influences and is a super easy quick way to spice up chicken..
Harissa is usually a very hot and very spicy red sauce, made with lots of chilli and red peppers but this version uses long green chilis instead that are a lot milder and the coriander brings a lovely bright fresh touch to the sauce.
Preparation time : 40 mins Easy
Cooking time : 40 mins
- 2 long green chillies, chopped
- 1 garlic clove, chopped
- 1 lemon, zest finely grated, lemon cut into wedges
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 cup (125ml) olive oil
- 1/2 bunch coriander
- 4 chicken thigh fillets, (skin on, bone in)
- 1 1/2 cups (375ml) chicken stock
- 1 1/2 cups (300g) instant couscous
- 400g pumpkin, cut into 1cm pieces
1. To make the harissa, place the chilli, garlic, lemon zest, 1/2 tsp each ground coriander and cumin, 1/3 cup (80ml) olive oil and the coriander in a small food processor. Season with salt and pulse until smooth. Rub half the harissa over the chicken and set aside for 30 minutes to marinate.
2. Preheat oven to 200ºC. Place stock in a flame-proof roasting pan over medium heat. Bring to a simmer then remove from heat and stir in the couscous. Set aside for 5 minutes for liquid to absorb, then fluff with a fork. Add the pumpkin, 1 tbs oil and remaining 1/2 tsp each ground cumin and coriander. Season and toss to combine.
3. Heat remaining 1 tbs oil in a frypan over medium heat and cook chicken, skin-side down, for 3-4 minutes until slightly golden. Place chicken, skin-side up, on top of the couscous with the lemon wedges and bake for 30-35 minutes until chicken is cooked through, pumpkin is tender and couscous is golden. Squeeze over roasted lemons and serve with remaining harissa.
Recipe ADAPTED from delicious. magazine