Green harissa chicken Dine in

I think I need to make a Buzzfeed style post – “The 10 best receipes for your cast iron casserole dish” because I am posting yet another recipe featuring my hard working cream pot.

This meal is easy to make for a weeknight, and is even tastier if you allow the chicken to marinate overnight, which leaves next work for the next night (bonus!). I modified the recipe to only use one pot – more steps but less washing up. It makes it a delicious one pot meal, served with steamed greens or on a bed of baby spinach. Make sure you reserve some of the harissa to have fresh with your meal.

Green harissa chicken

Modified from delicious magazine, May 2014

Ingredients

  • 2 long green chillies (I actually use 3-4 because I like it spicy)
  • 3 garlic cloves
  • 1 lemon zested and then cut into wedges
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 cup olive oil
  • 1/2 bunch coriander, washed
  • 4 chicken thigh fillets, skin on, bone in
  • 1 1/2 cups chicken stock
  • 1 1/2 cups instant couscous
  • 400g pumpkin cut into 1cm pieces

Method

  1. To make the harissa, whizz together the chilli, garlic, lemon zest, coriander and 1tsp coriander and 1 tsp cumin, along with the olive oil. Season with salt pour 1/2 of the harissa over the chicken and allow to marinate for at least an hour or overnight. Put the remaining harissa aside in a bowl to serve later.
  2. Preheat your oven to 200C. Heat your cast iron pot over a medium to high flame and when hot, add the chicken skin side down. Cook the chicken until the skin is browned, about 3-4 minutes. Remove the chicken and set aside.
  3. Leaving the fat in the pan, add the chicken stock and bring to the boil (feel free to add the extra marinade at this point too – shame to waste it!). Add the couscous and turn the heat off and put the lid on. Leave the couscous for 10 minutes or so until the liquid has been absorbed.
  4. Stir through the remaining cumin, coriander and the pumpkin into the couscous. Place the chicken thighs skin side up on top of the couscous, along with any plate juices. Add the lemon wedges and place in the oven for about 30 minutes until the pumpkin is tender and chicken is cooked through.

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Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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