Moroccan Harissa Chicken with Couscous and Pomegranate
Harissa-marinated chicken is pan-seared, then served with couscous infused with stock, onion, pomegranate seeds, coriander, and toasted almonds.
- 400 g organic chicken thighs boneless
- 25 g harissa paste
- 120 g wholemeal couscous
- 200 ml organic chicken stock
- 80 g pomegranate seeds
- 1 piece organic red onion
- 20 g fresh coriander
- 2 tbsp organic olive oil
- 5 g ground cumin
- 1 piece organic lemon
- 30 g flaked almonds
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Mix harissa paste with 15ml olive oil and cumin. Coat chicken thighs and marinate for 10 minutes.
- Step 2
Dice red onion finely. Heat remaining oil in a large pan over medium-high heat.
- Step 3
Cook chicken thighs for 6-7 minutes each side until golden and cooked through. Rest for 5 minutes.
- Step 4
Meanwhile, bring chicken stock to boil. Pour over couscous in a bowl, cover and leave for 5 minutes.
- Step 5
Fluff couscous with a fork and stir in diced onion, pomegranate seeds, and chopped coriander.
- Step 6
Toast almonds in a dry pan for 2-3 minutes until golden.
- Step 7
Slice chicken and serve over couscous. Sprinkle with toasted almonds and squeeze lemon juice over.
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