Dean's tasty harissa and honey chicken, with flavours of paprkia, cinnamon and cumin.
Serves 4
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
1 400g tin chopped tomatos
1 400g tin chickpeas
Half pint (or 250ml) chicken stock
50g pitted green olives
1 tbsp honey
30g toasted flaked almonds
For the cous cous:
300g cous cous
600 ml chicken stock
Juice of 1 lemon
40 ml extra virgin olive oil
Method:
1. 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.
2. 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
3. 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.
4. Garnish with the toasted almonds.