One-pan harissa chicken with apple, fennel and couscous.
Cook time: 13 mins | Prep time: 10 mins | Serves: 4
Ingredients.
1 onion, finely diced
4 garlic cloves, finely chopped
½ fennel bulb, thinly sliced, fronds reserved to serve
3 Pink Lady apples, cored and cut into 3cm chunks
5 chicken thigh fillets, bone in, with or without skin
3 tablespoons extra virgin olive oil, extra to serve
1 tablespoon dried oregano
½ tablespoon harissa paste
1 ½ cups chicken broth
1 ½ cups couscous
1 lemon, juiced
½ cup roughly chopped parsley leaves, extra to serve
Method.
1. Preheat oven to 200°C fan-forced. Combine onion, garlic, fennel and apple in a round 30cm casserole dish with a lid. Arrange chicken on top.
2. In a small bowl, whisk together oil, oregano and harissa paste. Season with sea salt and freshly ground black pepper, then pour over chicken. Pour chicken broth around chicken.
3. Place dish in oven and bake, covered, for 35 minutes. Remove lid and bake for a further 25–30 minutes, until chicken is cooked through and golden brown.
4. Remove from oven and transfer chicken to a plate; cover to keep warm. Stir couscous, lemon juice and parsley through pan juices, then cover pan with lid and stand for 5 minutes, until couscous is tender and has absorbed liquid.
5. Fluff couscous with a fork, return chicken to pan, scatter with reserved fennel fronds and extra parsley, drizzle with oil and season to taste. Serve.
