Harissa, chicken & pepper bake
Golden chicken, tender couscous and sweet roasted peppers – this all-in-one supper ticks all the right boxes. John Lewis Cast Iron Shallow Casserole, 31cm, Ombre Green, is ideal for this dish – durable and easy to clean, it’s tough enough for the oven and hob yet smart enough for the dinner table.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
- Plusstanding
Ingredients
- 8 skin-on, bone-in British chicken thighs
- 1 onion, finely chopped
- 2 clove/s garlic, finely chopped
- ½ tsp salt
- 2 Essential Waitrose Red Peppers, sliced
- 3 tbsp Cooks’ Ingredients Harissa Paste with Lemon
- 300g pack giant wholewheat couscous, rinsed
- 500ml fresh chicken stock
- Chopped flat leaf parsley and lemon wedges, to serve (optional)
Method
Trim any excess fat from the chicken thighs and season all over. Add skin-side down to a large, ovenproof sauté pan or shallow casserole. Set over a medium-high heat; cook for 7-8 minutes until the skin is browned. Turn and cook the flesh side for 2 minutes, then lift out of the pan and set aside.
Preheat the oven to 200ºC, gas mark 6. There should be some rendered fat from the chicken left in the pan; fry the onion and garlic with the salt for 5-6 minutes until starting to soften, then add the peppers and fry for 5 more minutes. Add the harissa and fry, stirring, for 2 minutes, then stir in the rinsed couscous.
Add the stock to the pan, then return the chicken, skin-side up. Transfer the pan to the oven. Bake for 30-35 minutes until the chicken is golden, the juices run clear, it is cooked through with no pink meat remaining and all the stock is absorbed. Stand for 5 minutes before serving scattered with chopped parsley and with wedges of lemon for squeezing, if liked. Some steamed greens on the side go nicely, too.
Cook’s tip
Harissa
This North African chilli paste makes a deliciously punchy marinade for lamb, chicken or salmon. Use straight from the jar or mixed with Greek yogurt.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,839kJ/ 677kcals |
|---|---|
Fat | 28g |
Saturated Fat | 7.2g |
Carbohydrates | 57g |
Sugars | 9.4g |
Fibre | 9.8g |
Protein | 45g |
Salt | 2.2g |