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£1.80Price per unit
52.9p/100gCreamy 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
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 3,391kJ/ 810kcals |
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Fat | 35g |
Saturated Fat | 6.3g |
Carbohydrates | 68g |
Sugars | 11g |
Fibre | 19g |
Protein | 47g |
Salt | 2.8g |
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