Chicken & Couscous with Harissa
This one-pan dish, inspired by the bold flavors of North Africa, features tender pieces of chicken breast marinated in harissa. The chicken is quickly browned on all sides, then set aside.
Ingredients
- 8 ounces chicken breast cut in bite-size pieces
- 2 1/2 tablespoons Harissa
- salt & pepper
- 1 tablespoons butter
- 1 tablespoons olive oil
- 1/4 onion chopped
- 1 teaspoon garlic paste
- 1/2 teaspoon coriander
- 1/2 teaspoon ginger powder
- 1/4 cup white wine
- 2 oranges cut in sections/segments
- 2 tablespoons parsley finely chopped
Instructions
- Season the chicken pieces with 1/2 tablespoon of harissa, salt & pepper. Cover and keep in the fridge for at least 30 minutes, allowing the flavors of the harissa to marinate the chicken.
- Heat 1/2 tablespoon olive oil and 1/2 tablespoon butter in a skillet and brown the chicken on all sides in a few minutes. Remove from skillet and keep warm.
- Add remaining butter and oil to the skillet and saute the onion until translucent. (NOTE 1)
- Add the couscous, garlic paste, coriander and ginger powder and toast for a few minutes.
- Add white wine and loosen the brown bits off the bottom. Allow the wine to evaporate.
- Add 2 tablespoons of harissa and 1 1/4 cup of water and cook until the couscous is just short of al dente.
- Add the chicken and cook another 3-4 minutes.
- Add the orange segments/sections and warm in the dish.
- Taste the dish and season if necessary. Sprinkle with parsley and enjoy !
Notes
- The left-over brown bits of cooking the chicken will be loosened later.
Nutrition
Calories: 354kcalCarbohydrates: 22gProtein: 26gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gSodium: 383mgFiber: 4gSugar: 15g