couscous-harissa-chicken
tags:
chicken,
tea,
mealprep
ingredients:
- 2 chicken breasts
- 100g couscous
- 1 white onion, finely diced
- 1 red pepper, diced
- 1 pomegranate, deseeded
- 4 tablespoons natural yoghurt
- 100ml boiling water
- Ras el hanout
- Harissa
method:
- Preheat oven to 180deg and preheat frying pan on highest heat (wait until smoking hot) and boil water
- Season chicken with salt and pepper, add a shot of olive oil to the pan and put in chicken
- When golden brown on both sides, put into oven for 15-25 minutes, depending on thickness (or until cooked through)
- While chicken is cooking, turn the pan down to medium heat and add the onion and pepper with a good pinch of salt and cook until the onion is translucent
- Add 1 heaped teaspoon of ras el hanout and cook for 1 minute
- Add couscous and water, stir well and remove from heat, cook for ~4 minutes or until couscous is soft (add more water if it’s dry or starts to stick)
- Correct seasoning with salt and pepper and lemon
- When chicken is cooked, remove and let rest for 5 minutes before slicing
- Mix 1 tablespoon of harissa with the yoghurt
- Plate up couscous, sprinkle pomegranate and spoon over yoghurt and serve with chicken
notes:
- Ways to jazz it up
- Rub a thin layer of harissa onto chicken before cooking for a nice glaze
- Add sultanas to couscous at the end
- Soak thinly sliced red onion in white wine vinegar just before start cooking for some quick pickles to sprinkle over
- Serve with fresh coriander