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Spicy Chicken with Chickpea Couscous
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This colourful supper is cooked in one pot. Roasting the chicken and cherry tomatoes quickly in a hot oven gives the whole dish a fantastic juicy flavour.
For a vegetarian version, use diced butternut squash or sweet potato in place of the chicken, and replace the chicken stock with vegetable stock. For a different flavour, add harissa paste instead of the crushed chilli.
A Sauvignon Blanc will be ideal with this dish .
Typical values per serving:
This recipe was first published in April 2008.