Wholemeal flatbreads
These flatbreads are a doddle – simply make a large batch out of storecupboard ingredients and freeze them for later in the week
Harissa sticky chicken with couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 25g butter
- 3 tbsp harissa
- 3 tbsp honey
- ½ lemon, zested and juiced
- 8 skin-on, bone-in chicken thighs
- 1 tbsp oil
- 1 large onion, chopped
- 300ml chicken stock
- 200g couscous
- small pack coriander, roughly chopped
- 400g can chickpeas, drained and rinsed
Method
- STEP 1
Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.
- STEP 2
Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.
