Recipe for 4
Harissa Chicken Recipe With Couscous
Recipe for 4
Ingredients
Chicken and dressing
| 2tbsp plus 70ml | olive oil |
| 5tbsp | fresh lime juice, divided |
| 1tsp | finely grated lime peel |
| 2tbsp | organic harissa powder or organic harissa with rose |
| 1.25kg | chicken, quartered, backbone removed |
| Pinch pf | sugar |
| Fleur de sel and FAIRTRADE organic black pepper or alternatively some Steenbergs organic perfect salt seasoning |
Curried couscous
| 400ml | vegetable stock - can be made from Steenbergs organic vegetable bouillon |
| 1½tsp | organic vegetable curry powder |
| 285g | organic couscous (at Steenbergs we use Maftoul) |
Method
- Mix together 2 tbsp harissa, 2 tbsp olive oil, 2 tbsp lime juice and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in large baking dish. Cover, place in fridge and marinate overnight.
- Grill chicken until cooked through, turning and repositioning occasionally for even cooking about 45 minutes total. Let stand at room temperature.
- Whisk remaining olive oil, 3 tbsp lime juice and pinch of sugar in medium bowl. Season dressing to taste with fleur de sel and organic FAIRTRADE black pepper.
- Bring vegetable stock and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken on top of the couscous. Serve with dressing alongside.
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