Name: Buttermilk and harissa chicken with spiced carrot couscous
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 500ml buttermilk; 2 garlic cloves, crushed; 40.00 ml harissa (see notes), plus extra to serve; 4 chicken breast fillets; 18.40 gm sunflower oil; 300g couscous; 375ml chicken stock; 2.50 gm ground cumin; 30g unsalted butter, melted; 2 carrots, grated; 40.00 ml finely chopped coriander leaves, plus extra to serve; 400g can chickpeas, rinsed, drained

Buttermilk and harissa chicken with spiced carrot couscous

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Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Tenderize chicken with tangy buttermilk marinade for a flavorful twist.

Ingredients:

500ml buttermilk
40.00 ml harissa (see notes), plus extra to serve
4 chicken breast fillets
18.40 gm sunflower oil
300g couscous
375ml chicken stock
2.50 gm ground cumin
30g unsalted butter, melted
2 carrots, grated
40.00 ml finely chopped coriander leaves, plus extra to serve
400g can chickpeas, rinsed, drained

Instructions:

Preheat your oven to 180C.
In a large bowl, combine the buttermilk, garlic, and harissa. Add the chicken and coat it with the marinade. Let it stand for 20 minutes.
In a large ovenproof frypan over medium-high heat, warm the oil. Remove the seasoned chicken from the marinade and cook for 3 minutes on each side until golden. Transfer to the oven and bake for 8 minutes until fully cooked.
Combine the couscous and hot stock in a bowl, cover, and let it stand for 10 minutes. Fluff it up with a fork. Mix in the cumin, butter, carrot, coriander, and chickpeas. Season it to taste. Slice the chicken and serve it with the couscous, extra harissa, and coriander.

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