Harissa Roasted Chicken Thighs With Pomegranate Seeds And Cous Cous

Harissa Roasted Chicken Thighs With Pomegranate Seeds And Cous Cous

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

Serves 3

Preparation time 20 minutes

Cooking time 50 minutes

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Method

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 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.