Harissa Chicken Thighs with Couscous and Herbs

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tbsp rose harissa
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 garlic cloves, finely grated
• 1 lemon, zested and halved
• 2 red onions, cut into thin wedges
• 2 courgettes, cut into 2cm half-moons
• 1 tbsp olive oil
• 300 g couscous
• 350 ml hot chicken stock
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 20 g fresh flat-leaf parsley, roughly chopped
• 15 g fresh mint leaves, roughly torn
• Fine salt and black pepper
• 40 g flaked almonds, toasted in a dry pan
• 8 tbsp pomegranate molasses
• 200 g natural yoghurt
• 1 lemon, cut into wedges

Method

1. Heat the oven to 220°C fan. In a large bowl, combine the rose harissa, olive oil, cumin, smoked paprika, grated garlic and lemon zest. Season generously with salt and pepper, then add the chicken thighs and toss until every piece is slick with the spice paste.
2. Scatter the red onion wedges and courgette half-moons across a large roasting tray in a single layer; crowd them and they steam instead of charring. Drizzle with the olive oil, season well, then nestle the chicken thighs on top skin-side up, spaced apart so the skin can crisp. Tuck the two lemon halves cut-side down into the tray.
3. Roast for 35 minutes.
4. 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.
5. 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.
6. Fold the chopped parsley and torn mint through the couscous just before serving so the herbs stay vivid green rather than wilting into the warm grains.
7. As the tray comes out of the oven, squeeze the roasted lemon halves over the chicken; the softened juice mingles with the harissa-stained pan oils into an instant dressing. Do not move on until the centre reaches 75°C for 30 seconds.
8. Spoon the herbed couscous onto a large platter and arrange the roasted vegetables and chicken thighs on top. Drizzle generously with the pomegranate molasses, scatter over the toasted flaked almonds, and finish with extra torn mint and parsley. Serve with the natural yoghurt spooned alongside and the lemon wedges for squeezing.