Ingredients
- 1.5 kilograms chicken thighs (6 cutlets, trimmed skin on and bone in)
- 1 tablespoons harissa spice blend
- 1 onion, chopped (large onion)
- 2 cloves garlic, minced
- 1 1/2 cups chicken stock
- 1/4 cup lemon juice
- Salt, to taste
- Pepper, to taste
- 187 grams dry couscous (dry 1 1/2 cups)
- 1/3 cup dried apricots (thinly sliced)
- 1/3 cup slivered almonds (toasted)
- 1/4 cup chopped parsley (fresh)
How to Make
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Step 1: Rub both sides of cutlets with seasoning.
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Step 2: Heat an oiled, medium flameproof roasting pan over a medium to high heat and add chicken, skin-side down and cook for about 3 minutes, or until golden brown and turn.
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Step 3: Add onion and garlic to pan and pour over combined stock and juice and season with salt and pepper and cover with foil.
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Step 4: Cook in a moderate oven (180C) for about 40 minutes, or until chicken is cooked through and then remove pan from oven and transfer chicken to a plate.
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Step 5: Add couscous to cooking juices in pan and stir to combine and top with chicken, skin-side up and cover pan with foil and ;et stand for about 5 to 8 minutes, or until pan juices are absorbed by couscous and then stir in apricots and almonds.
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Step 6: Serve sprinkled with parsley.
We hope you enjoy this recipe!
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