Sticky Harissa Chicken Salad Bowls
Photography by Yuki Sato.
A bowl of this richly spiced Moroccan-inspired harissa-glazed chicken salad means dinner in a dash! Add your own extras to the couscous.
PREP: 20 minutes COOK: 20 minutes SCALE: easy
Serves: 4
INGREDIENTS
COUSCOUS SALAD
1 cup couscous
1¼ cups boiling chicken stock or water
2 tablespoons olive oil
12 dried apricots, thinly sliced
⅓ cup currants
2 cloves garlic, crushed
2 teaspoons ground cumin
sea salt
1 small red onion, finely chopped
finely grated zest and juice of 1 lemon
½ cup roasted skin-on almonds, roughly chopped
small handful mint or parsley, finely chopped
STICKY HARISSA CHICKEN
6-8 boneless, skin-off chicken thighs, cut into bite-sized pieces
sea salt and ground pepper
oil, for frying
2 tablespoons rose harissa
2 tablespoons runny honey
2 tablespoons maple syrup
2 cloves garlic, crushed
2 teaspoons finely grated lemon zest
1 tablespoon apple cider vinegar
METHOD
COUSCOUS SALAD: Combine the couscous, stock, olive oil, apricots, currants, garlic and cumin with a good pinch of salt in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.
Toss through the red onion, lemon zest and juice, almonds and mint or parsley. Add any of the extras listed below, if desired.
STICKY HARISSA CHICKEN: Season the chicken with plenty of salt and pepper. Heat a little oil in a large frying pan and cook the chicken until golden and cooked through. Whisk all the remaining ingredients together in a bowl then pour over the chicken and toss together, then cook for a few minutes until glazed and sticky.
Divide the couscous between shallow bowls and top with the chicken.
ADD YOUR OWN EXTRAS: Diced avocado, cucumber or fresh tomatoes; green or black olives; toasted sesame, sunflower and pumpkin seeds.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!