HARISSA CHICKEN, CARROT & BARLEY COUSCOUS
Sweet, earthy spiced chicken finished with crispy grated carrots on a bed of barley couscous. Serve straight from the tray with a crispy green salad, perfect hot or cold and great for a crowd.
8 skin-on chicken thighs, on the bone 1 tbsp harissa 50ml (3½ tbsp) olive oil 20g (1½ tbsp) butter, diced 1 red onion, coarsely grated
1 garlic clove, crushed
2 tsp coriander seeds, crushed 6 dates, roughly chopped 2 carrots, coarsely grated 200g (1½ cups) barley couscous
500ml (2 cups) chicken stock
185ml (¾ cup) hot water
3 tbsp pomegranate seeds
30g coriander
Salt and freshly ground black pepper Finely grated zest and freshly squeezed juice of 1 lemon
Combine the chicken, harissa, lemon juice and 1 tablespoon olive oil in a bowl, season, toss to combine and leave to marinate for
10 minutes.
Heat the butter and remaining oil in a wide casserole over a medium-high heat, add the chicken skin-side down and brown well then turn over and cook for a further 15 minutes.
Transfer the chicken to a plate. Add the onion, garlic and coriander seeds to the casserole and sauté until the onion is just tender.
Stir in the dates, carrots, then add the barley couscous, and stir to coat in oil.
Add stock, lemon zest and hot water, season to taste, then place the chicken on top, skinside up.
Cover with a close-fitting lid, reduce the heat to very low and cook for 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with the tip of a knife. Stand covered for 5 minutes
Serve with pomegranate seeds, coriander and a crisp green salad.