Harissa chicken with chickpeas recipe

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  • Serves 2
  • 15 mins to prepare and 55 mins to cook
  • 729 calories / serving
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Impress your loved one this Valentine's Day with this delicious African-inspired chicken recipe, served with Chantenay carrots and citrus couscous. With sweet honey and fiery harissa, this rich dish is bursting with flavour and makes a beautiful dinner for two.

Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a roasting tin and coat with 1 tbsp harissa. Season well and roast for 20 minutes. 

Meanwhile, in a bowl, mix the remaining harissa with the honey, cinnamon and fennel seeds. Add the carrots and shallots; toss to coat. Remove the chicken from the tin and tip in the veg. Sit the chicken back on top and cook for 20 minutes more.

Lift out the chicken and add the stock, chickpeas and parsley; season. Return the chicken to the pan, along with the lemon halves, cut-side up. Bake for a further 15 minutes, or until the chicken is cooked through with no pink meat remaining.

Meanwhile, prepare the couscous following the packet instructions. Set aside. Divide the chicken, veg and couscous between 2 plates. Serve with the tzatziki or yogurt on the side, if you like.

See more Dinner ideas for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2 chicken legs
  • 2 tbsp harissa
  • 2 tsp clear honey
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fennel seeds
  • 150g (5oz) Chantenay carrots
  • 150g (5oz) shallots
  • 200ml (1/3pt) chicken stock
  • 1 x 400g tin chickpeas, drained and rinsed
  • handful flat-leaf parsley, chopped
  • 1 lemon, halved
  • 1 x 110g pack lemon and coriander couscous
  • beetroot tzatziki or Greek yogurt, to serve (optional)
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  • Energy 3061kj 729kcal 36%
  • Fat 28.6g 41%
  • Saturates 7.2g 36%
  • Sugars 12.8g 14%
  • Salt 3.6g 60%

of the reference intake
Carbohydrate 70.3g Protein 48.5g Fibre 8.9g

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