Harissa Chicken
Overview
- Yield: 4
Ingredients
-
4 Boneless, Skinless Chicken Thighs
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500g Natural Yoghurt (One Pot)
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95g Harissa Paste (One Pot)
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400g Couscous
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Bunch of Mint
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Bunch of Coriander
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Half a Cucumber
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Half a Lime
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Salt
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Pepper
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Olive Oil
Method
- Roughly cut your chicken thighs into chunky strips and whack them in a bowl with four generous dollops of four tbsp yoghurt and three tsp of Harissa paste. Season this with salt and pepper and then massage the mixture into the chicken.
- To cook your couscous, pour it into a large bowl and cover it in boiling water and leave this to absorb fully. Once absorbed, run a fork through the grains, separating them and fluffing it up. Cover this with a chopping board or a tea towel for five minutes.
- Heat a healthy glug of oil in a frying pan over a medium heat and then pop the chicken in, stirring occasionally and leaving to cook for around 20 minutes.
- Chop your mint and coriander, and finely slice your cucumber. Add the herbs and cucumber to the couscous bowl, and squeeze a generous amount of lime juice over the top. Toss this thoroughly, season with salt and pepper, and then toss further.
- Plate up a portion of couscous, top with your finished chicken, and dollop on some yoghurt and Harissa. To garnish, sprinkle a few more of your chopped herbs over it, and you’re done! This dish is an instant crowdpleaser, so gather your mates together and enjoy!