Harissa chicken with sweet-spicy couscous

Name: Harissa chicken with sweet-spicy couscous
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 TABLESPOONS Harissa spice paste; 9 TABLESPOONS Oil; 1 kg Chicken drumsticks; 250 g Couscous; 100 g dried apricots; 25 g Sugar; 150 g cherry tomatoes; 1 Garlic clove; 6 Stem(s) Coriander; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 TABLESPOONS Harissa spice paste
9 TABLESPOONS Oil
1 kg Chicken drumsticks
250 g Couscous
100 g dried apricots
25 g Sugar
150 g cherry tomatoes
1 Garlic clove
6 Stem(s) Coriander
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Mix Harissa with 4 tablespoons of oil. Wash the lower legs, dab dry, brush with the seasoning oil and spread on a baking tray. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
2
manufacturer) cook for about 45 minutes.
3
In the meantime prepare the couscous according to the instructions on the packet. Dice the apricots, caramelise the sugar in a pan and add the apricots. Stir, remove from the pan and allow to cool.
4
Wash, drain and quarter the tomatoes. Peel garlic and chop finely. Wash coriander, shake dry, pluck leaves from stalks and chop. Mix couscous, tomatoes, garlic, coriander, apricots and 5 tbsp. oil.
5
Season to taste with salt and pepper. Take the legs out of the oven. Serve the couscous and place the chicken legs on top.