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Harissa chicken with chickpeas recipe

9 ratings

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. See method

Serves 2
15 mins to prepare and 55 mins to cook
729 calories / serving

Ingredients

2 chicken legs
2 tbsp harissa
2 tsp clear honey
½ tsp ground cinnamon
½ tsp fennel seeds
150g Chantenay carrots
150g shallots
200ml chicken stock
400g tin chickpeas, drained and rinsed
handful flat-leaf parsley, chopped
1 lemon, halved
110g pack lemon and coriander couscous
beetroot tzatziki or Greek yogurt, to serve (optional)

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
3060kj
729kcal 36%
Fat
29g 41%
Saturates
7g 36%
Sugars
13g 14%
Salt
3.6g 60%

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

Method

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.

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.