Recipe

Harissa Chicken Thighs with Roasted Root Vegetables and Couscous

Name: Harissa Chicken Thighs with Roasted Root Vegetables and Couscous
Yield: 3–4
Ingredients: 6 bone-in chicken thighs, skin on; 3 tbsp rose harissa paste; 2 tbsp olive oil; Juice of 1 lemon; 3 medium carrots, cut into chunks; 2 parsnips, cut into chunks; 1 large red onion, cut into wedges; 1 whole bulb of garlic, halved horizontally; 300g couscous; 350ml hot chicken stock; Zest of 1 lemon; Large handful of dried apricots, roughly chopped; Small bunch of fresh flat-leaf parsley; 2 tbsp toasted flaked almonds

Bone-in chicken thighs marinated in rose harissa and roasted over a tray of root vegetables. Everything cooks together in one pan and the result is something genuinely brilliant.

Serves 3–4

Ready in 1 hr 15 min

Keeps 4 days fridge

6 bone-in chicken thighs, skin on
3 tbsp rose harissa paste
2 tbsp olive oil
Juice of 1 lemon
3 medium carrots, cut into chunks
2 parsnips, cut into chunks
1 large red onion, cut into wedges
1 whole bulb of garlic, halved horizontally
300g couscous
350ml hot chicken stock
Zest of 1 lemon
Large handful of dried apricots, roughly chopped
Small bunch of fresh flat-leaf parsley
2 tbsp toasted flaked almonds

Method

Mix together the harissa, 1 tablespoon of the olive oil and the lemon juice. Slash the chicken thighs several times through to the bone and coat thoroughly in the marinade. Leave for at least 30 minutes at room temperature, or overnight in the fridge.

Preheat the oven to 200°C / gas 6. Toss the carrots, parsnips, red onion and garlic halves in the remaining olive oil. Season well and spread across a large roasting tray in a single layer. Nestle the marinated chicken thighs on top, skin-side up.

Roast for 45–50 minutes until the chicken skin is deeply charred in places, the juices run clear, and the vegetables are tender and catching colour at the edges. If the skin darkens too quickly, tent loosely with foil for the last 15 minutes.

While the chicken rests, prepare the couscous: put it in a wide bowl with the lemon zest and dried apricots. Pour over the hot stock, stir once, then cover tightly with cling film. Leave for 8 minutes, then fluff with a fork and season well with salt and olive oil.

Scatter the couscous with the flat-leaf parsley and toasted almonds. Serve the chicken and roasted vegetables alongside, squeezing the soft roasted garlic from its skins over everything.

✦ Chef's note

The resting juices in the tray are valuable — don't discard them. Spoon them over the couscous or use as a dressing. If reheating the chicken, do so in a covered tray with a splash of water at 160°C to keep it moist.