Harissa Chicken, Carrot & Barley Couscous
Harissa Chicken, Carrot & Barley Couscous

Harissa Chicken, Carrot & Barley Couscous

This sweet, earthy and spiced chicken – finished with crispy grated carrots on a bed of barley couscous – can be served straight from the tray with a crispy green salad. Perfect hot or cold, and great for a crowd.
Photography: MOWIE KAY

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Total Time
50 Minutes
8 skin-on chicken thighs, on the bone
1 tbsp of harissa
Finely grated zest & freshly squeezed juice of 1 lemon
50ml of olive oil
20g of butter, diced
1 red onion, coarsely grated
1 garlic clove, crushed
2 tsp of coriander seeds, crushed
6 dates, roughly chopped
2 carrots, coarsely grated
200g of barley couscous
500ml of chicken stock
185ml of hot water
3 tbsp of pomegranate seeds
30g of coriander
Salt & freshly ground black pepper
Step 1
Combine the chicken, harissa, lemon juice and 1 tablespoon olive oil in a bowl, season, toss to combine and leave to marinate for 10 minutes.
Step 2
Heat the butter and remaining oil in a wide casserole over a medium-high heat, add the chicken skin-side down and brown well then turn over and cook for a further 15 minutes. Transfer the chicken to a plate.
Step 3
Add the onion, garlic and coriander seeds to the casserole and sauté until the onion is just tender. Stir in the dates, carrots, then add the barley couscous, and stir to coat in oil. Add the stock, lemon zest and hot water, season to taste, then place the chicken on top, skin-side up. Cover with a close-fitting lid, reduce the heat to very low and cook for 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with the tip of a knife. Stand covered for 5 minutes.
Step 4
Serve with pomegranate seeds, coriander and a crisp green salad.

Rice & Grains by Kathy Kordalis, published by Ryland Peters & Small
Photography by Mowie Kay © Ryland Peters & Small

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