HARISSA CHICKEN WITH COUSCOUS
This one pan harissa chicken dish is exciting and bursting with flavours, and it'll take you less than half an hour to make. Wondering what to do with the remaining harissa? We've got some nifty ways to use up leftover harissa, here.
Provided by delicious. magazine
Categories Chicken salad recipes
Time 25m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place the couscous in a shallow bowl and pour over the hot stock and the lemon juice. Stir, cover, then set aside. Remove (and discard) the skin from the chicken breasts, place the meat between 2 sheets of cling film and flatten by bashing with a rolling pin. Remove the chicken from the cling film, then brush all over with the harissa and season.
- Heat the oil in a pan and fry the chicken for 2 minutes on each side until golden and cooked through. Set aside to rest, covered in foil. Add a knob of butter to the pan, then the onion and soften for 5 minutes, stirring occasionally. Add the chilli flakes, then cook for 2 minutes more.
- Fluff up the couscous with a fork, then stir in the buttery onion mixture, along with the lemon zest, sultanas, nuts and parsley. Taste and season, if necessary. Slice the chicken, then serve on top of the couscous.
Nutrition Facts : Calories 412kcals, Fat 13.7g (2.5g saturated), Protein 25.1g, Carbohydrate 41.1g (10.6g sugars), Fiber 1.2g
ONE-PAN CHICKEN COUSCOUS
This satisfying yet super-healthy recipe is all cooked in one pan for minimum washing up
Provided by Emma Lewis
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
- Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
Nutrition Facts : Calories 281 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.48 milligram of sodium
GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS
I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
- Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
- When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
- Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
- Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
- Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
- Heat the butter in a lidded medium saucepan over medium-high heat.
- Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
- Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Provided by Mary Cadogan
Categories Side dish
Time 10m
Yield Serves 10, as a side
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
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- Preheat the oven to 200°C/fan180°C/gas 6. Put the chicken in a bowl with the harissa, honey, oil and lemon zest. Season and set aside for 10 minutes.
- Heat a griddle or ovenproof frying pan over a medium heat and fry the chicken, skin-side down, for 3-4 minutes until golden. Turn over, then cook in the oven for 10-12 minutes until cooked and sticky. Set aside for 5 minutes.
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- Just before serving, stir in the chopped herbs and season well. Slice the sticky chicken and serve, along with any pan juices and the green couscous.
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