BREAST****Harissa Chicken with Jewelled Couscous (Actifry)

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25/03/17 - VVG for both. A bit fiddly, so not a good last minute or weeknight choice. The couscous makes 4 servings and the leftovers will make a good salad for me for work. It's not worth trying to reduce the recipe any further.

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  • 2

Ingredients

  • HARISSA CHICKEN:
  • 8 ounces cubed boneless, skinless chicken breast
  • 1 tbsp. olive oil
  • juice of 1/2 lemon or 1 lime
  • 1 clove garlic, peeled and smashed (remove before cooking)
  • 1-3 teaspoons harissa paste or spice blend (I used about a teaspoon of the paste, which was just right - the dry blend might be different)
  • 1/2 tsp tomato paste
  • salt and pepper to taste
  • JEWELLED COUSCOUS
  • 1/2 cup whole wheat or regular couscous
  • 1/2 teaspoon ras el hanout
  • 1/2 teaspoon turmeric
  • 1 pinch saffron
  • grated zest of 1 lime, 1 small orange or tangerine and 1/2 lemon
  • 1 cup boiling chicken broth
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons toasted, slivered almonds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons salted sunflower seeks
  • 2 tablespoons dried cranberries
  • 2 tablespoons currants
  • 2 tablespoons goldenberries (Costco)
  • 1 1/2 tablespoons combination fresh lemon, orange and lime juice
  • 1 1/2 tablespoons best olive oil
  • 1/3 cup pomegranate seeds
  • 2 tablespoons coarsely chopped cilantro
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 2 green onions, sliced thinly
  • 60 grams diced light Feta
  • 3 tablespoons 2% greek yogurt
  • pinch of ground cumin
  • pinch of Maldon salt

Preparation

Step 1

HARISSA CHICKEN:

Combine everything in a ziplock bag and refrigerate at least 1 hour and up to overnight, removing from refrigerator 1 hour before cooking.

Pour everything into the ActiFry bowl and set for 10 minutes.

JEWELLED COUSCOUS:

Combine couscous with grated citrus zest, saffron, turmeric and ras el hanout and a pinch of salt in a bowl. Pour over the boiling stock, cover with a tight-fitting lid and leave for 10 minutes.

Toast nuts and seeds as needed and set aside.

Remove lid and fluff couscous with a fork. Add remaining ingredients and stir to blend.

TO SERVE:

Combine yogurt with the salt and a pinch of ground cumin and adjust to desired consistency with citrus juice. Plate couscous and top with chicken then drizzle with yogurt sauce, sprinkle with additional pomegranate arils and serve. Add a bit of fresh mint over mine, if on hand (forgot).

Couscous only - 4 Servings

Calories 314.1
Total Fat 15.9 g
Saturated Fat 3.3 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 5.1 g
Cholesterol 7.5 mg
Sodium 343.8 mg
Potassium 314.7 mg
Total Carbohydrate 36.7 g
Dietary Fiber 5.0 g
Sugars 14.2 g
Protein 10.3 g

With Chicken and Yogurt Sauce - 2 servings

Calories 497.2
Total Fat 24.1 g
Saturated Fat 4.7 g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 10.0 g
Cholesterol 82.5 mg
Sodium 400.4 mg
Potassium 314.7 mg
Total Carbohydrate 37.2 g
Dietary Fiber 5.0 g
Sugars 14.7 g
Protein 37.7 g

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