Dean Edwards' delicious harissa and honey chicken includes cumin, paprika and cinnamon for an ultimate taste experience!
Ingredients
- 8 chicken thighs, skin removed
- 2 tbsp harissa paste
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1x 400 g14 oz tin chopped tomatos
- 1x 400 g14 oz tin chickpeas
- ½ pt chicken stock
- 50 g1¾ oz pitted green olives
- 1 tbsp honey
- 30 g1 oz toasted flaked almonds
For the cous cous:
- 300 g10½ oz cous cous
- 600 ml21 fl oz chicken stock
- Juice of 1 lemon
- 40 ml1½ fl oz extra virgin olive oil
Method: How to make Harissa and honey chicken
Score the chicken thighs then rub in the harissa and oil. Leave to marinate for 1 hour then seal in a hot pan until coloured (you may have to do this in batches). Set aside.
In a heavy-based pan, fry the onion and garlic until softened, add the spices and cook for 1-2 minutes. Add the tomatoes and chickpeas then add the chicken. Top up with the stock and cover with a lid and cook for 1 hour over a low heat. Just before serving add the honey, olives and season with salt and pepper
Place the cous cous in a bowl and pour over the boiling stock. Cover with clingfilm and leave to stand for 5 minutes. Fork through to separate the grains, then add chopped parsley, lemon juice, olive oil and salt and pepper and mix.
Garnish with the toasted almonds.
