Harissa chicken with chickpeas recipe
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)
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Shop ingredientsEach serving contains
- Energy
- 3060kJ 729.0kcal
- Fat
- 29g
- Saturates
- 7g
- Salt
- 3.6g
- Sugars
- 13g
of the Reference intake
Carbohydrate 70.3gProtein 48.5gFibre 8.9g
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- 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.
