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PREP 10 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

For the chicken
  • 4 Large chicken legs
  • 2 tbsps Smoked harissa paste
  • A splash of olive oil (not extra virgin) - or veggie oil
For the couscous
  • 110 g Dried flavoured cous cous e.g pack from the supermarket
  • ½ Head of cauliflower - blended to a 'rice' consistency
  • 200 ml Chicken or veg stock
  • Drizzle of olive oil
For the baba ghanoush
  • 2 Medium aubergines
  • 1 tsp Salt
  • ½ Juice of a lemon
  • 1 tbsp Tahini - heaped tablespoon
Smoked Harissa Chicken

Smoked Harissa Chicken

With tomato, garlic and cauliflower cous cous & baba ghanoush

1) Pre-heat the oven to 200C, prick the aubergines and pop them in the oven for at least 35-40 mins - until they get all brown and wrinkly

2) Whilst they are roasting away, pop your cauliflower in a blender to create a 'rice' and add to to the dried cous cous, season with salt

3) To the cous cous and cauliflower mix, add olive oil and mix together well

4) Now, add the stock to the couscous and cauliflower mix until it's at least 1 cm above the mix - set aside to absorb

5) Marinate the chicken in the smoked paste and olive oil and pop in the oven at least 10 mins before the aubergines need to come out

6) Whilst the chicken is cooking, remove the aubergine from the oven (carefully!) and lower the heat to 180

7) Half the aubergines and scrape out the flesh in to a bowl, along with the lemon juice, tahini, & salt - season to taste

8) Once the chicken is nearly cooked, pop the cous cous in the microwave (yeah, you heard me!) and heat up for 2 mins


Serve altogether and enjoy!

Smoked Harissa Chicken

Smoked Harissa Chicken

With tomato, garlic and cauliflower cous cous & baba ghanoush

PREP 10 minutes
TOTAL 1 hour
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the chicken
  • 4 Large chicken legs
  • 2 tbsps Smoked harissa paste
  • A splash of olive oil (not extra virgin) - or veggie oil
For the couscous
  • 110 g Dried flavoured cous cous e.g pack from the supermarket
  • ½ Head of cauliflower - blended to a 'rice' consistency
  • 200 ml Chicken or veg stock
  • Drizzle of olive oil
For the baba ghanoush
  • 2 Medium aubergines
  • 1 tsp Salt
  • ½ Juice of a lemon
  • 1 tbsp Tahini - heaped tablespoon

1) Pre-heat the oven to 200C, prick the aubergines and pop them in the oven for at least 35-40 mins - until they get all brown and wrinkly

2) Whilst they are roasting away, pop your cauliflower in a blender to create a 'rice' and add to to the dried cous cous, season with salt

3) To the cous cous and cauliflower mix, add olive oil and mix together well

4) Now, add the stock to the couscous and cauliflower mix until it's at least 1 cm above the mix - set aside to absorb

5) Marinate the chicken in the smoked paste and olive oil and pop in the oven at least 10 mins before the aubergines need to come out

6) Whilst the chicken is cooking, remove the aubergine from the oven (carefully!) and lower the heat to 180

7) Half the aubergines and scrape out the flesh in to a bowl, along with the lemon juice, tahini, & salt - season to taste

8) Once the chicken is nearly cooked, pop the cous cous in the microwave (yeah, you heard me!) and heat up for 2 mins


Serve altogether and enjoy!