Thursday, March 16, 2017

Harissa Chicken with Herbed Couscous


I'm a fan of anything sweet and spicy and this chicken hits all the right notes if you're craving those flavors. Harissa is a North African hot chili pepper paste that works great in sauces, marinades and as a garnish for eggs (my favorite). I found it on a grocery shopping trip recently and was so excited to create some recipes with it!

If you can't find harissa, simply substitute chili garlic sauce which can be found in the Asian section of your local supermarket. And if you don't prefer chicken thighs, substitute chicken breasts or wings.



1. Heat oven to 400 degrees. Line a baking sheet with foil and place a rack on top. Coat the rack with cooking spray. 
2. In a small saucepan, whisk together the butter, harissa, honey and lime juice over medium heat until the butter is completely melted. Arrange the chicken on the prepared baking rack and season with salt and pepper. Brush with half of the harissa mixture and bake for 20 minutes. Brush with the remaining harissa and bake for 20 minutes longer. 







3. Meanwhile, heat olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes, stirring often. Pour in the stock, bring to a boil, then add the couscous. Turn the heat off and allow the couscous to sit for 5 minutes, then fluff with a fork. Add the parsley, almonds and raisins and stir to combine. 





4. Scoop the couscous onto serving plates (or one large serving platter), top with chicken and serve.   






Harissa Chicken with Herbed Couscous
Serves 6

All you need:
4 tablespoons unsalted butter
2 tablespoons harissa 
2 tablespoons honey
Juice of 1 lime 
 6 boneless, skinless chicken thighs 
Salt and pepper, to taste

Couscous
1 tablespoon olive oil
1 small onion, diced small 
2 cups chicken stock
1 (10 oz.) box couscous 
1 small bunch flat-leaf parsley, chopped 
1/2 cup toasted sliced almonds 
1/4 cup golden raisins 

All you do:
1. Heat oven to 400 degrees. Line a baking sheet with foil and place a rack on top. Coat the rack with cooking spray. 
2. In a small saucepan, whisk together the butter, harissa, honey and lime juice over medium heat until the butter is completely melted. Arrange the chicken on the prepared baking rack and season with salt and pepper. Brush with half of the harissa mixture and bake for 20 minutes. Brush with the remaining harissa and bake for 20 minutes longer. 
3. Meanwhile, heat olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes, stirring often. Pour in the stock, bring to a boil, then add the couscous. Turn the heat off and allow the couscous to sit for 5 minutes, then fluff with a fork. Add the parsley, almonds and raisins and stir to combine. 
4. Scoop the couscous onto serving plates (or one large serving platter), top with chicken and serve.
 

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