Harissa Chicken

Name: Harissa Chicken
Ingredients: 1 tablespoon olive oil; 25 g almonds, chopped; 2 garlic cloves, smashed and chopped; 1 large onion, finely sliced; 2 large chicken breasts, halved; 2 tablespoons harissa, dry blend; 275 ml water; 400 g canned chick-peas, drained; 2 tablespoons currants; 1 tablespoon honey; 3/4 teaspoon ground cumin; 1/2 teaspoon cinnamon; 500 g couscous, steamed for 20 minutes; 30 g butter

14 ingredients

4 steps

Ingredients

1 tablespoon olive oil
25 g almonds, chopped
2 garlic cloves, smashed and chopped
1 large onion, finely sliced
2 large chicken breasts, halved
2 tablespoons harissa, dry blend
275 ml water
400 g canned chick-peas, drained
2 tablespoons currants
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
500 g couscous, steamed for 20 minutes
30 g butter

Directions

1

Heat oil in heavy bottomed pan until hot. Add chopped almonds and cook until golden brown. Remove and set aside to drain on kitchen towel.
2

Add garlic, onion and chicken to the same pan and saute for 10 minutes, turning regularly until browned.
3

Mix together harissa, water, currants, honey, cumin and cinnamon. Add the seasoning mix to the chicken and stir well. Add the chickpeas, cover the pan. Now cook over a medium heat for 20 minutes, stirring regularly. Add more water if necessary.
4

Steam the couscous for 20 minutes. Remove couscous and crumble between your fingers. Add the butter and fluff up. Serve the chicken over the couscous, topping with the browned almonds.