Harissa Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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 sauté 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.