Harissa Chicken Bowl

2
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 2 servings
OK
  • FOR MARINADE

Nutritional

  • Serving Size: 1 (574.8 g)
  • Calories 999.1
  • Total Fat - 23.1 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 255 mg
  • Sodium - 241.6 mg
  • Total Carbohydrate - 85.8 g
  • Dietary Fiber - 7.2 g
  • Sugars - 9.8 g
  • Protein - 106.2 g
  • Calcium - 119.1 mg
  • Iron - 4.8 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 200C.

Step 2

Mix all the marinade ingredients in a bowl, then rub it all over the chicken, making sure it is well coated and then set aside.

Step 3

Place all the vegetables except the broccolini in a roasting tray, drizzle with 1 teaspoon oil, season and mix well and add the leftover lime halves from the marinade and top with the chicken and place in the oven for 20 to 25 minutes, or until the chicken is cooked through and the juices run clear.

Step 4

Meanwhile, add 1 teaspoon oil to a saucepan, add the couscous and cook, stirring constantly until golden brown and then seson to taste and then add 1 cup boiling water, cover with a lid and leave to simmer for about 8 minutes, or until cooked.

Step 5

Remove the chicken from the dish and set it aside to rest, return the vegies to the oven and increase the heat to 230C and cook for another 8 to 10 minutes, until nicely caramelised.

Step 6

Meanwhile, quickly blanch the broccolini in a bowl of boiled water and cut the chicken into 1.5cm wide slices.

Step 7

Place the couscous, roasted vegetable, broccolini and chicken around the bowls, and add a dollop of yoghurt to serve.

Tips & Variations


No special items needed.

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