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Sticky harissa chicken with pearl couscous salad
Sticky harissa chicken with pearl couscous salad
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Prepare for irresistibly caramelized chicken thighs with a side of crispy pearl couscous salad.
Ingredients:
  • 8 small (about 1.4kg) chicken thigh cutlets, trimmed
  • 60ml (1/4 cup) honey
  • 30.00 ml harissa
  • 2 garlic cloves, crushed
  • 90g (1/2 cup) pearl couscous
  • 40.00 ml currants
  • 36.40 gm extra virgin olive oil
  • 40.00 ml white balsamic vinegar
  • 1 small lemon, rind finely grated, juiced
  • 400g can lentils, rinsed, drained
  • 3 green shallots, finely chopped
  • 2 celery sticks, finely chopped
  • 250.00 ml firmly packed fresh herbs (continental parsley and mint leaves)
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a large baking tray. Mix the chicken with honey, harissa, and garlic. Season, then coat the chicken evenly. Arrange chicken pieces, skin side up, on the tray. Roast on the top shelf, basting once, for 35 minutes or until nicely browned.
  • Prepare couscous per the package directions. Drain and rinse under cold water. Mix currants, oil, vinegar, lemon zest, and lemon juice in a small bowl. Season generously and let sit for 4 minutes.
  • Combine the couscous, lentils, shallot, and celery in a large bowl. Coarsely chop half of the herbs and add them along with the whole herbs and currant mixture to the couscous. Toss everything together and serve with chicken.

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