Harissa Chicken Thighs with Couscous and Herbs
Glossy harissa-stained thighs piled on herb-flecked couscous, ribbons of pomegranate molasses pooling around the edges and toasted almonds catching the light against torn green herbs.
Ingredients
Serves 8- 8bone-in, skin-on chicken thighs, about 1.6 kg including bones
- 3 tbsprose harissa
- 2 tbspolive oil
- 1 tspground cumin
- 1 tspsmoked paprika
- 3garlic cloves, finely grated
- 1lemon, finely zested then halved
- 2red onions, cut into thin wedges
- 2courgettes, cut into 2cm half-moons
- 1 tbspolive oil
- 300 gcouscous
- 350 mlhot chicken stock
- 2 tbspextra virgin olive oil
- 1 tbsplemon juice
- 20 gfresh flat-leaf parsley, roughly chopped
- 15 gfresh mint leaves, roughly torn
- Fine salt, to taste
- 40 gflaked almonds, toasted in a dry pan (optional)
- 4 tbsppomegranate molasses, optional (optional)
- 200 gnatural yoghurt (optional)
- 1lemon, cut into wedges (optional)
- Black pepper, to taste
Method
- Heat the oven to 220°C/200°C fan. Mix the harissa, 2 tbsp olive oil, cumin, paprika, garlic and lemon zest. Season lightly and coat the chicken.
- Divide the onion and courgette between two large roasting trays and toss with the separate tablespoon of olive oil. Arrange four chicken thighs skin-side up on each tray, with space around them. Add the lemon halves cut-side down.
- Roast for 40–45 minutes, swapping the trays halfway, until the chicken is browned and reaches 75°C for 30 seconds in the thickest part without touching bone. Lower the oven slightly if the harissa darkens too quickly.
- Meanwhile, tip the couscous into a large heatproof bowl. Pour over the hot chicken stock, cover tightly with a plate and leave undisturbed for 8 minutes; no peeking, the trapped steam is what cooks the grains evenly.
- Fluff the couscous with a fork, breaking up any clumps, then stir through the extra virgin olive oil and the lemon juice. Taste and season with salt and pepper; naked couscous is bland couscous, so be braver than you think.
- Reserve 5 g each of parsley and torn mint for finishing. Fold the remaining herbs through the couscous just before serving.
- Squeeze the roasted lemon halves over the cooked chicken, taking care with the hot juice.
- Divide the couscous, roasted vegetables and chicken between eight plates. Finish with the reserved herbs. Offer the optional pomegranate molasses, toasted almonds, yoghurt and lemon wedges at the table.
Per serving
- kcal
- 525
- protein
- 32.1g
- fibre
- 3.9g
- carbs
- 37.1g
- fat
- 27.9g
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