Harissa Chicken, Carrot & Barley Couscous

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.

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.

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.

Serve with pomegranate seeds, coriander and a crisp green salad.