Couscous with Chicken, Spicy Chickpeas, and Red Lentil Harissa
Ingredients
- 600 g chicken with skin (breast and chicken thighs) salt, pepper, paprika
For the Lentil Harissa
- 1 tbsp oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 small bell pepper, diced
- 50 ml chicken broth
- 50 g red lentils, raw
- 1 tbsp Harissa (hot pepper paste)
For the vegetables
- 50 g butter
- 1 onion, thinly sliced
- 1 tomato, cored and diced
- 1 pinch of saffron
- 350 ml chicken broth
- 500 g coarsely diced vegetables (carrots, pumpkin, turnips, kohlrabi)
For the spicy chickpeas
- 100 g canned chickpeas, drained
- 50 g soft butter
- 1 garlic clove, minced
- ½ tsp cumin
- ¼ tsp paprika and ¼ teaspoon each
- ½ tsp cinnamon
- 1 pinch of cayenne pepper
- 200 g instant couscous
Preparation
- Preheat the oven to 180° C. Salt and pepper the chicken pieces and season with paprika. Sear on both sides in a coated pan. Put in the oven for 20 minutes.
- Heat oil in a small pot, add onion and steam for 2-3 minutes. Add the garlic and paprika and mix with the chicken stock. Finally, stir in the lentils and cook until they are very soft, about 20 minutes. Season to taste with salt, pepper and harissa paste. Puree the lentil harissa in a blender.
- For the vegetables, heat the butter in a pot, add onions and steam until translucent for 2-3 minutes. Stir in tomatoes, saffron, broth and add the diced vegetables. Cook until the vegetables are cooked.
- Place the chickpeas in a fireproof dish. Knead butter and spices thoroughly and spread over the top. Continue cooking in the oven for approx. 15 minutes.
- Prepare couscous according to package instructions. Layer vegetables, chicken pieces and chickpeas on top and serve with the lentil harissa.
Here you can find some of the ingredients for the recipe
