No chickpeas in the cupboard? Use cannellini or kidney beans in this easy chicken dish with fragrant coriander couscous and a spicy harissa paste glaze
Prep:10 mins
Serves 4
25g butter3 tbsp harissa3 tbsp honey½ lemon, zested and juiced8 skin-on, bone-in chicken thighs1 tbsp oil1 large onion, chopped300ml chicken stock200g couscoussmall pack coriander, roughly chopped400g can chickpeas, drained and rinsed
STEP 1Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.STEP 2Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.
