HARISSA CHICKEN WITH COUSCOUS

Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil. It is most closely associated with Tunisia, Libya and Algeria but recently also making inroads into Morocco. Recipes for harissa vary according to the household and region. In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. In some European countries it is used sometimes as a breakfast spread for tartines or rolls. Harissa paste can be also used as a rub for meat or eggplants.

Serves 4
45 minutes
444 kcal per serving


Ingredients

• 2 tbsp harissa paste
• 1 tbsp red wine vinegar
• 500 g boneless, skinless chicken thighs
• 2 red onions, cut into quarters
• 2 large roasted peppers from a jar, cut into chunky pieces
• 100 g feta cheese
• 50 g fine nuts, roasted
• 200 g couscous, cooked following pack instructions, to serve

Method

1. Heat the oven to 200 °C.
2. In a large bowl, mix together the harissa paste and the vinegar, then add the chicken and onions.
3. Spread the mixture out in a large roasting tin and roast for 35 minutes, turning at least once.
4. In the final 10 minutes, add the peppers and feta, then sprinkle with the pine nuts just before the end of the cooking time.
5. Serve with the pan juices and couscous.