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Harissa and capsicum chicken with chickpea couscous
Harissa and capsicum chicken with chickpea couscous
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Spice up your cozy night with Katie Quinn Davies' easy harissa and capsicum chicken - a vibrant dish with minimal effort.
Ingredients:
  • 27.30 gm olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, finely chopped
  • 3 red capsicums, cut into 2cm pieces
  • 6 chicken thigh fillets, trimmed, halved
  • 2 tsp harissa (see notes)
  • 150g couscous
  • 400g can chickpeas, rinsed, drained
  • 1.25 gm ground cinnamon
  • 1.25 gm ground cumin
  • Juice of 1/2 lemon
  • 60g almond
  • Handful flat-leaf parsley leaves
Instructions:
  • In a saucepan over medium heat, heat up 1 tablespoon of oil. Add in the onion and garlic, stirring occasionally, until softened for about 3-4 minutes. Next, mix in the capsicum and chicken, cooking until the chicken turns golden for about 10 minutes.
  • Mix harissa and 150ml water in a small bowl and stir into the chicken. Simmer over medium-high heat, then lower heat to medium-low and cook covered for 30 minutes. Remove chicken, blend the liquid until smooth, then return to the pan with the chicken. Simmer for another 10-15 minutes until sauce thickens slightly.
  • Prepare the couscous as directed on the packet. Fluff with a fork, season to taste, and set aside.
  • In a frypan over medium heat, heat the 2 teaspoons of oil. Add chickpeas and cook for 2 minutes until golden. Sprinkle in cinnamon and cumin, season, and cook for 1 more minute until fragrant. Stir in lemon juice and couscous, cook for an additional 2 minutes until heated through. Transfer to a serving bowl, sprinkle with almonds and parsley, and serve with chicken.

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