Name: Harissa And Capsicum Chicken With Chickpea Couscous Recipe
Total time: 80 min
Yield: 2
Cuisine: Moroccan

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

For a casual night in for two, katie quinn davies recommends this harissa and capsicum chicken. "It's so easy-simply fry the ingredients then let them simmer away for a vibrant finish", says katie. 

How to make Harissa And Capsicum Chicken With Chickpea Couscous Recipe

Katie Quinn Davies

Crawler

Moroccan

<p>For a casual night in for two, katie quinn davies recommends this harissa and capsicum chicken. "It's so easy-simply fry the ingredients then let them simmer away for a vibrant finish", says katie. </p>

Non Vegetarian

Olive oil

Small Onion,  Chopped

Garlic Cloves,  Finely Chopped

3 red capsicums,  cut pieces

Chicken thigh fillets,  trimmed,  halved

Harissa

Couscous

Can chickpeas,  rinsed,  drained

Ground cinnamon

Ground Cumin

Juice of lemon

Flaked almonds,  toasted

Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic, then cook, stirring, for 3-4 minutes until softened. Stir in capsicum and chicken, then cook for 10 minutes or until chicken is golden.

step 1

Combine the harissa and 150ml water in a small bowl, then stir into the chicken mixture. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook, covered, for 30 minutes. Remove chicken. Pour liquid into a blender and blend until smooth, then return to the pan with chicken. Cook over low heat for a further 10-15 minutes until sauce is slightly thickened.

step 2

Meanwhile, cook couscous according to the packet instructions. Fluff with a fork, then season and set aside.

step 3

Heat remaining 2 teaspoons oil in a frypan over medium heat. Add chickpeas and cook, stirring, for 2 minutes or until golden. Add cinnamon and cumin, then season and cook for 1 minute or until fragrant. Add lemon juice and couscous, and toss to combine, then cook for 2 minutes or until heated through. Transfer to a serving bowl and sprinkle with almonds and parsley, then serve with chicken.

step 4

Taste