Grilled Harissa & Apricot Glazed Chicken
Celebrate the peak of summer with this vibrant blend of North African spice and seasonal fruit sweetness. This week's recommendation brings a sophisticated yet accessible flavor profile to your table, perfect for an adventurous weeknight dinner that feels like a getaway.
Ingredients
- Chicken thighs, boneless/skinless800 g
- Harissa paste3 tbsp
- Apricot jam2 tbsp
- Lemon juice2 tbsp
- Olive oil2 tbsp
- Couscous250 g
- Chicken stock350 ml
- Fresh mint, chopped0.5 pot
- Pomegranate seeds100 g
- Roasted pistachios, crushed40 g
Instructions
In a small bowl, whisk together the harissa paste, apricot jam, lemon juice, and one tablespoon of olive oil until well combined and smooth.
Pat the chicken thighs dry. Coat them thoroughly with two-thirds of the glaze mixture. Let them marinate at room temperature for 10-15 minutes while you prepare the sides.
Heat a grill pan or BBQ over medium-high heat. Grill the chicken for about 6-8 minutes on each side until fully cooked and slightly charred. During the last 2 minutes, brush the remaining glaze over the chicken for a sticky finish.
Place the couscous in a large heatproof bowl. Pour the boiling chicken stock over it, cover with a lid or plastic wrap, and let it sit for 5 minutes. Fluff with a fork once done.
Fold the chopped mint into the fluffed couscous. Slice the chicken into strips and serve on top of the couscous. Garnish generously with pomegranate seeds and crushed pistachios for texture and freshness.
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