Spicy Harissa Chicken with Jeweled Couscous
Escape the everyday with this week's recommendation! Fiery harissa-marinated chicken meets a sweet and nutty jeweled couscous for a perfect balance of flavors. It's a quick, exciting, and incredibly satisfying dinner that will transport your taste buds straight to North Africa.
Ingredienser
- Skinless, boneless chicken thighs8 pcs
- Harissa paste4 tbsp
- Lemon, juice and zest1 pc
- Olive oil3 tbsp
- Garlic cloves, minced2 pcs
- Couscous300 g
- Hot vegetable stock400 ml
- Pistachios, roughly chopped50 g
- Dried apricots, chopped50 g
- Pomegranate seeds100 g
- Fresh mint, chopped1 handful
- Fresh parsley, chopped1 handful
- Greek yogurt, to serve200 g
- Salt and freshly ground black pepper0 to taste
Gör så här
In a large bowl, combine the harissa paste, the juice and zest of one lemon, 2 tbsp of olive oil, and the minced garlic. Season with salt and pepper. Add the chicken thighs and toss to coat everything well. Set aside to marinate for at least 10 minutes (or longer in the fridge for more flavor).
Heat the remaining 1 tbsp of olive oil in a large skillet or frying pan over medium-high heat. Add the marinated chicken thighs and cook for 6-8 minutes on each side, until golden brown, caramelized, and cooked through.
While the chicken is cooking, place the dry couscous in a heatproof bowl. Pour the hot vegetable stock over it, stir once, then cover the bowl with a plate or cling film. Let it stand for 10 minutes until all the liquid has been absorbed.
Once the couscous is ready, fluff it up with a fork. Add the chopped pistachios, apricots, pomegranate seeds, and fresh herbs. Gently mix everything together and season with a little salt and pepper to taste.
Divide the jeweled couscous among four plates. Slice the cooked harissa chicken and arrange it on top of the couscous. Serve immediately with a generous dollop of Greek yogurt on the side to balance the heat.