Peanut harissa chicken with herbed lemon, courgette & giant couscous

Name: Peanut harissa chicken with herbed lemon, courgette & giant couscous
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 50 g peanut butter (crunchy or smooth); 95 g jar Cooks’ Ingredients Harissa Paste With Lemon; 50 ml extra virgin olive oil; ¼ tsp salt; 560 g pack (typical weight) Essential British Chicken Thigh Fillets; 1 small onion, chopped; 1 large courgette, halved and sliced into 1.5cm moons; 400 g giant wholewheat couscous, rinsed well and drained; 800 ml vegetable stock; 5 tsp Cooks’ Ingredients Preserved Lemon Paste; 25 g pack mint, coriander or flat leaf parsley, most leaves roughly chopped; 2 tbsp roasted peanuts, toasted to serve (optional)

Creamy and gently tangy with a warmth from the harissa, the chicken cooks atop the giant couscous releasing its flavours. The selection of herbs is up to you, although these options from Mallika Basu work well together

3 out of 5 stars(2) Rate this recipe

1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins
Plusmarinating

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

50g peanut butter (crunchy or smooth)
95g jar Cooks’ Ingredients Harissa Paste With Lemon
50ml extra virgin olive oil
¼ tsp salt
560g pack (typical weight) Essential British Chicken Thigh Fillets
1 small onion, chopped
1 large courgette, halved and sliced into 1.5cm moons
400g giant wholewheat couscous, rinsed well and drained
800ml vegetable stock
5 tsp Cooks’ Ingredients Preserved Lemon Paste
½ x 25g pack mint, coriander or flat leaf parsley, most leaves roughly chopped
2 tbsp roasted peanuts, toasted to serve (optional)

Method

Add the peanut butter and harissa to a bowl. Fill the empty harissa jar halfway with the olive oil and salt, replace the lid, then shake and pour into the bowl. Mix well. Slather the chicken fillets with the harissa mixture, cover and chill for 30 minutes, or ideally a couple of hours.
Tip the onion, courgette and couscous into an oven tray large enough to hold the chicken. Pour in the stock and stir through the lemon paste and chopped mixed herbs.
Preheat the oven to 200ºC, gas mark 6. Space the chicken out over the couscous and spoon the sauce on top. Cook for 25 minutes.
Remove from the oven, lift the chicken onto a plate and give the couscous a good stir. Check the seasoning and add salt if needed. Place the chicken back into position on the dish and return to the oven for 5-7 minutes more, until the chicken is cooked through, with no pink meat and the juices run clear. The couscous should have absorbed all the liquid. Garnish with the peanuts (if using) and the reserved herbs to serve.

Cook’s tip

If you don’t have preserved lemon paste, stir some chopped lime pickle or preserved lemon into the couscous before serving. The juice of half a lemon in the harissa marinade will work well if you have regular harissa instead of harissa with lemon.