Peanut harissa chicken with herbed lemon, courgette & giant couscous

Step by Step

Step 1

Add the peanut butter and harissa to a bowl. Fill the empty harissa jar halfway with the olive oil and salt, replace the lid, then shake and pour into the bowl. Mix well. Slather the chicken fillets with the harissa mixture, cover and chill for 30 minutes, or ideally a couple of hours.

Step 2

Tip the onion, courgette and couscous into an oven tray large enough to hold the chicken. Pour in the stock and stir through the lemon paste and chopped mixed herbs.

Step 3

Preheat the oven to 200ºC, gas mark 6. Space the chicken out over the couscous and spoon the sauce on top. Cook for 25 minutes.

Step 4

Remove from the oven, lift the chicken onto a plate and give the couscous a good stir. Check the seasoning and add salt if needed. Place the chicken back into position on the dish and return to the oven for 5-7 minutes more, until the chicken is cooked through, with no pink meat and the juices run clear. The couscous should have absorbed all the liquid. Garnish with the peanuts (if using) and the reserved herbs to serve.