The Weekend Australian - Magazine - - LIFE -

4 ta­ble­spoons harissa paste 2 ta­ble­spoons red wine vine­gar 6-8 large skin­less chicken thighs 2 medium red onions, quar­tered 2 small zuc­chini, cut into

2cm slices 8 roasted cap­sicum pieces

from a jar 50g whole blanched al­monds 3 ta­ble­spoons roughly

chopped pars­ley Lemon wedges, to serve Pre­heat oven to gas 180°C (fan). In large bowl, mix harissa and vine­gar. Add chicken, onions and zuc­chini to bowl; gen­tly mix to coat. Sea­son with salt and pep­per. Trans­fer to large roast­ing tin; cook, un­cov­ered, for 25 min­utes, turn­ing half­way. Add cap­sicums and al­monds; con­tinue Put cous­cous in heat­proof bowl; add 350ml boil­ing wa­ter. Stir, cover with plas­tic wrap or foil and leave to stand for 5-7 min­utes. When ready, stir zest, gar­lic and herbs through cous­cous; driz­zle with olive oil. Add pome­gran­ate seeds and sul­tanas; toss well. Sea­son to taste with salt and freshly ground black pep­per. Serves 4

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.