With fresh flavours and colours, this beautiful chicken dish will soon become a mealtime favourite, whatever the weather.
Harissa Roasted Chicken Thighs With Pomegranate Seeds And Cous Cous
28 June 2022
With fresh flavours and colours, this beautiful chicken dish will soon become a mealtime favourite, whatever the weather.
Category
Main
Serves
4-6
Preperation Time
30 minutes
Cooking Time
45 minutes
Ingredients
4-6 skin on chicken thighs (bone in or boneless is fine)
3-4 tsp harissa paste
1 red onion (cut into small wedges)
1 red chilli (sliced)
2 tsp runny honey
2 sprigs fresh oregano
Small handful fresh mint leaves
A handful pomegranate seeds
1 cup cous cous
1 cup hot vegetable stock
A few pieces of roasted red and yellow pepper in oil from a jar
1 small ripe tomato (diced)
A handful of chopped fresh parsley and coriander
Instructions
1Marinate the chicken in the harissa paste and leave in the fridge for half an hour.
2 Preheat the oven to 170ºC fan/190ºC conventional/gas 5.
3 Heat your Circulon Sautuese pan over medium high heat and seal the chicken thighs for a minute or two on each side. Add the onion, chilli, honey and oregano. Pop on the lid and place in the oven for 15 minutes.
4 Meanwhile cook the cous cous according to the pack instructions, then stir in the peppers, tomatoes and herbs and keep warm.
5 Open the oven door and remove the lid from the Sauteuse pan. Roast for a further 15-25 minutes or until the chicken is cooked through – it will depend on the size of the pieces and will take a little longer if the bone is still in.
6 When the chicken is cooked, sprinkle with the fresh mint and pomegranate seeds and serve with the cous cous.
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