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These harissa chicken thighs have got the most wonderful almost caramel ‘lacquer’ from the combination of butter, honey and of course harissa paste…
Ingredients [ For 2 to 4 people ] [ Preparation time : 15 minute – Cooking time : 45 minutes ]
For The Harissa Chicken Thighs
- 4 Chicken Thighs: Bone in, skin on, roughly 650-700g.
- 150 g Onion: Peeled and cut into 8 wedges,
- 2 Tbsp Honey.
- 2 Tbsp Harissa Paste.
- 1 Stick Cinnamon.
- 35 g Butter.
- 1 Tsp Dried Mint.
For The Cous Cous
- 125 g Cous Cous.
- 200 ml Chicken Stock: Boiling.
- 10 g Fresh Parsley: Chopped.
- 50 g Celery: Finely diced.
- 1/2 Pomegranate: Seeds only.
- 25 g Pine Nuts.
Place the chicken in a large flat pan that can go into the oven and generously season with salt.
Add the onion wedges and cinnamon to the pan with the chicken.
Heat the honey in a small pan with the butter, harissa paste and dried mint and when melted and combined pour over the chicken thighs.
Transfer to the oven and bake at 200°C for 40-45 minutes or until the chicken is cooked.
10 minutes before your chicken is cooked add the celery to the couscous and then pour over the boiling chicken stock, add a tight fitting lid and allow to sit for 10 minutes.
Whilst your couscous is steaming use the time to toast your pine nuts and remove the seeds from the pomegranate.
When you are ready to serve for through the couscous and stir in the parsley, pomegranate and pine nuts.
Finally, add a few tablespoons of the liquid from chicken cooking pan along with the by now sticky onions and serve.