A Moroccan-inspired dish of chicken breast fillet with a spicy harissa crust, roasted and sliced. Served with couscous salad.
This is a simple North African-influenced dish of harissa-coated chicken on a bed of couscous. Coat a chicken breast with harissa paste (see Alamy image A652NT for a rustic, home-made harissa paste recipe) and roast in an oven at about 200 degrees centigrade (gas mark 6) for about 25 - 30 minutes, or until the meat juices run clear (alternatively it can be grilled / broiled). Mix couscous with pine nuts, chopped onions, chopped red pepper and flat-leaf parsley. Garnish with more chopped parsley and serve. The chicken should be hot, but the couscous can be served cold. If you like a bit of sweetness, add fruit such as raisins and chopped apricots to the couscous.
Size: 4331px × 4267px
Location: UK
Photo credit: © Rawdon Wyatt / Alamy / Afripics
License: Licensed
Model Released: No
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