Harissa sticky chicken with couscous

1 of 5-a-day budget chicken couscous easy fibre harissa storecupboard winter

N/A

Source

Ingredients

25g butter

3 tbsp harissa

3 tbsp honey

½ lemon , zested and juiced

8 skin-on, bone-in chicken thighs

1 tbsp oil

1 large onion , chopped

300ml chicken stock

200g couscous

small pack coriander , roughly chopped

400g can chickpeas , drained and rinsed

Method

Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.

Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.