Harissa Sticky Chicken with Couscous
Harissa Sticky Chicken with Couscous
25g butter
3 tbsp harissa
3 tbsp clear honey
1/2 lemon, zested and juiced
8 skin on, bone in chicken thighs
1 tbsp olive oil
1 large onion, chopped
300ml chicken stock [cube]
200g couscous
small pack coriander, roughly chopped
400g can chickpeas, drained and rinsed
Heat oven 180C fan. In a small pan, melt together butter, harissa, honey, and lemon juice. Arrange the chicken on a roasting tray and pour over the harissa mixture. Roast for about 40 – 45 mins, basting with the harissa mixture every 10 mins. Heat the oil in a pan and cook the onion over a medium heat for about 10 mins to soften. Pour in the stock, bring to the boil, then add the couscous, stir to combine. Turn off the heat, cover and leave for about 5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas, and lemon zest. Transfer the couscous to a large plate. top with the chicken and spoon over the remaining juices from the tray