Recipe

A hearty and flavourful harissa-spiced chicken stew served over fluffy cous cous, perfect for a comforting meal.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 40 minutes

Middle Eastern   |   Main   |   Cardiff Mum Recipe

  

Ingredients

• 8 Chicken Thighs
• 2 large White Onions, chopped
• 6 cloves Garlic, minced
• 1 tablespoon Garlic Powder
• 2 tablespoons Harissa Seasoning
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1 teaspoon Smoked Paprika
• 1 Chicken Stock Pot + 400ml Boiling Water
• 2 Lemons
• 1 tin Chickpeas, drained
• 2 packets Roasted Vegetable Cous Cous
• 250g Cherry Tomatoes, halved
• 2 tablespoons Olive Oil
• 1 handful Fresh Coriander, chopped

  

Method

1. Add the chicken thighs to a mixing bowl, drizzle with oil and add the harissa seasoning and garlic powder with a pinch of salt and pepper. Mix the thighs into the seasoning until they’re all coated. Heat up the oil in a large frying pan, add the thighs in and fry over a medium heat on both sides for 5 mins, then remove the chicken and set aside.
2. Add the onions and garlic to the same frying pan and fry for 5 mins, then add the halved tomatoes, drained chickpeas, cumin, turmeric, smoked paprika, and juice of 1 lemon. Mix, then fry for another 7–8 minutes.
3. Add the cous cous into the pan with the stock and mix, then add the chicken thighs on top. Chop the remaining lemon into quarters and place them into the cous cous too. Cover the pan and cook for around 15 mins over a low heat until most of the water has absorbed.
4. When cous cous is cooked and the stock has absorbed, remove the chicken and stir in a handful of fresh coriander into the cous cous.  
5. Check the chicken is cooked thoroughly and spoon into bowls. Serve with a fresh cucumber salad and natural yoghurt!