Best Harissa Sticky Chicken With Couscous Recipes
HARISSA CHICKEN WITH COUSCOUS
This one pan harissa chicken dish is exciting and bursting with flavours, and it'll take you less than half an hour to make. Wondering what to do with the remaining harissa? We've got some nifty ways to use up leftover harissa, here.
Provided by delicious. magazine
Categories Chicken salad recipes
Time 25m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place the couscous in a shallow bowl and pour over the hot stock and the lemon juice. Stir, cover, then set aside. Remove (and discard) the skin from the chicken breasts, place the meat between 2 sheets of cling film and flatten by bashing with a rolling pin. Remove the chicken from the cling film, then brush all over with the harissa and season.
- Heat the oil in a pan and fry the chicken for 2 minutes on each side until golden and cooked through. Set aside to rest, covered in foil. Add a knob of butter to the pan, then the onion and soften for 5 minutes, stirring occasionally. Add the chilli flakes, then cook for 2 minutes more.
- Fluff up the couscous with a fork, then stir in the buttery onion mixture, along with the lemon zest, sultanas, nuts and parsley. Taste and season, if necessary. Slice the chicken, then serve on top of the couscous.
Nutrition Facts : Calories 412kcals, Fat 13.7g (2.5g saturated), Protein 25.1g, Carbohydrate 41.1g (10.6g sugars), Fiber 1.2g
GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS
I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
- Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
- When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
- Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
- Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
- Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
- Heat the butter in a lidded medium saucepan over medium-high heat.
- Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
- Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.
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