Harissa Roasted Chicken Thighs With Pomegranate Seeds And Cous Cous

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

1. Marinate 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.