Harissa and Capsicum Chicken with Chickpea Couscous
Author: Caroline Trickey from Healthy Home Cafe adapted from What Katie Ate
Prep time:
Cook time:
Total time:
Serves: 4
- 1½ tablespoons extra virgin olive oil
- 1 small brown onion, chopped
- 4 garlic cloves, finely chopped
- 3 red capsicums, cut into 2cm pieces
- 6 chicken thigh fillets (approx. 500g), trimmed and cut into thirds
- ½ long red chilli, deseeded and chopped
- ½ teaspoon ground cumin, plus ½ teaspoon extra
- ½ teaspoon ground coriander
- 2 zucchinis (250g), sliced in half lengthways, then cut into ½cm widths
- 1 teaspoon Massel vegetable stock powder
- ½ cup wholegrain couscous*
- 400g can chickpeas rinsed, drained
- ½ teaspoon ground cinnamon
- juice of ½ lemon
- ⅓ cup fresh coriander leaves, roughly chopped
- ¼ cup pistachios, toasted and roughly chopped
- Heat a large frypan over medium heat. Add 2 teaspoons of oil, onion and garlic and cook, stirring for 3-4 minutes until softened.
- Stir in capsicum and chicken and cook for 10 minutes until chicken is browned.
- Add chilli, ½ teaspoon of cumin and coriander and sauté for 2 minutes, then add 150ml water.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook, covered for 30 minutes.
- Remove chicken. pour capsicum and liquid into a blender and blend until smooth.
- Wipe out the pan, return to medium-high heat. When hot add 1 teaspoon of oil and the zucchini and sauté for 3-4 minutes until lightly browned.
- Return chicken to the pan along with the capsicum puree and the vegetable stock powder.
- Simmer for 10 minutes until the sauce is slightly thickened.
- Meanwhile, boil the kettle. Place couscous in a medium sized bowl. Pour ½ cup boiling water over the couscous, cover with gladwrap and set aside.
- Heat frypan over medium heat. When hot, add 2 teaspoons of oil and chickpeas and cook, stirring or tossing for 2 minutes or until they start to brown.
- Add cinnamon and extra cumin and cook for 1 minute or until fragrant.
- Remove wrap from couscous and fluff with a fork. Add to pan along with lemon juice and toss for 2 minutes to heat through.
- Remove from heat, add 2 teaspoons of olive oil, ¼ teaspoon salt and coriander and stir through until well combined.
- Transfer to serving bowl and sprinkle with pistachios, then serve with chicken and extra greens.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/05/18/harissa-and-capsicum-chicken-with-chickpea-couscous/
3.5.3208