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 mins.
- 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 mins 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 mins, 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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.