Harissa Roasted Chicken Thighs With Pomegranate Seeds And Cous Cous

Harissa Roasted Chicken Thighs With Pomegranate Seeds And Cous Cous

13 November 2019

With fresh flavours and colours, this beautiful chicken dish will soon become a mealtime favourite, whatever the weather.

  • Recipes

Category

Main

Preperation Time

50 minutes

Ingredients

4-6 chicken thighs

skin-on (bone in or boneless is fine)

3-4 tsp harissa paste

1 red onion

cut into chunky slices or small wedges

1 red chilli

sliced

2 tsp runny honey

Fresh oregano

2 sprigs

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 Style 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 – 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.

With fresh flavours and colours, this beautiful chicken dish will soon become a mealtime favourite, whatever the weather.