Spice up chicken with harissa
It's easy to give the classic chicken dinner a boost with a mixture of North African seasonings, says Toronto television chef Shahir Massoud, author of Eat, Habibi, Eat! (Random House Canada, $34.65), an appealing collection of more than 100 Egyptian family recipes.
The chef suggests using saffron, one of the priciest seasonings, to flavour the couscous. To prepare, melt a cup (250 ml) of butter and stir in a teaspoon (5 ml) of saffron threads until it's smooth. Cover and refrigerate it to use later.
HARISSA CHICKEN WITH COUSCOUS
Serves: 6
1 cup (250 ml) harissa ( Versions of this spicy paste are available in many supermarkets and specialty shops or you can make your own. Substitutes: chili paste or hot sauce.)
1/4 cup (60 ml) olive oil for the sauce
2 cloves garlic, minced
2 tbsp (30 ml) brown sugar
2 lbs (1 kg) chicken thighs, bone in, skin on
Salt
3 tbsp (45 ml) olive oil for frying
1 cup (250 ml) chicken stock Couscous (see recipe)
1. In a large bowl, make a marinade by combining the harissa, 1/4 cup (60 ml) olive oil, garlic, sugar and 1/4 cup (60 ml) water. Add the chicken and mix until it's coated on all sides. Cover the bowl and refrigerate it for at least 2 hours or overnight.
2. Bring the chicken to room temperature. Preheat the oven to 400 F (200 C). Grease a sheet pan or cookie sheet.
3. Remove the chicken from the marinade. Drain off the marinade and set it aside in the bowl. Season with salt.
4. Heat oil in a large, heavy frying pan over medium-high heat. Sear the chicken, skin side down, for 1-2 minutes, then transfer it to the greased sheet pan or cookie sheet.
5. Deglaze the frying pan with the chicken stock, scraping up any brown bits with a spoon. Add the remaining marinade and bring to a boil over high heat.
6. Coat the chicken in the heated marinade. Roast in the preheated oven for about 35 minutes, or until the internal temperature of the chicken is 165 F (75 C).
7. Serve with couscous.
COUSCOUS
1/4 cup (60 ml) olive oil 2 cups (500 ml) couscous Pinch salt
1/4 cup (60 ml) butter
1. Heat oil in a large, heavy frying pan over medium-high heat. Add couscous and cook for 1-2 minutes, until browned.
2. Cover with 5 cups (1.25 L) water, add a pinch of salt and bring to a boil over high heat. Reduce heat to low and simmer the mixture for about 15 minutes, until all the liquid has been absorbed and the couscous is al dente.
3. Stir in the butter and season to taste with salt.