Harissa Sticky Chicken With Couscous

Name: Harissa Sticky Chicken With Couscous
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 400g Chickpeas, drained and rinsed; 20g Coriander, roughly chopped; 3 tbsp Honey; 200g Couscous; 1 Onion, chopped; 1 tbsp Oil; 300ml Chicken Stock; 0.5 Lemon, zested and juiced; 8 Skin On, Bone In Chicken Thighs; 25g Butter; 3 tbsp Harissa

10m prep time

60m total time

Easy level

11 ingredients

Harissa Sticky Chicken With Couscous recipe by Cherrypick

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.

Method

Based on 4 servings, adjust as needed.

Step 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.

Step 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.

Ingredients
Based on 4 servings

400g Chickpeas, drained and rinsed 1 x KTC Chick Peas 400g
20g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
3 tbsp Honey 1 x Sainsbury's Runny Honey 340g
200g Couscous 1 x Sainsbury's Cous Cous 500g
1 Onion, chopped 1 x Sainsbury's Onions Loose
1 tbsp Oil 1 x Sainsbury's Olive Oil 1L
300ml Chicken Stock 1 x Oxo Stock Cubes, Chicken x12 71g
0.5 Lemon, zested and juiced 1 x Sainsbury's Lemons
8 Skin On, Bone In Chicken Thighs 2 x Sainsbury's 1kg British Fresh Chicken Skin on Thighs
25g Butter 1 x Sainsbury's British Butter, Salted 250g
3 tbsp Harissa 1 x Al'Fez Middle Eastern Harissa Paste 180g