Harissa, chicken & pepper bake

Name: Harissa, chicken & pepper bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 8 skin-on, bone-in British chicken thighs; 1 onion, finely chopped; 2 clove/s garlic, finely chopped; ½ tsp salt; 2 Essential Waitrose Red Peppers, sliced; 3 tbsp Cooks’ Ingredients Harissa Paste with Lemon; 300 g pack giant wholewheat couscous, rinsed; 500 ml fresh chicken stock; Chopped flat leaf parsley and lemon wedges, to serve (optional)

Golden chicken, tender couscous and sweet roasted peppers – this all-in-one supper ticks all the right boxes. John Lewis Cast Iron Shallow Casserole, 31cm, Ombre Green, is ideal for this dish – durable and easy to clean, it’s tough enough for the oven and hob yet smart enough for the dinner table.

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Serves4
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins
Plusstanding

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8 skin-on, bone-in British chicken thighs
1 onion, finely chopped
2 clove/s garlic, finely chopped
½ tsp salt
2 Essential Waitrose Red Peppers, sliced
3 tbsp Cooks’ Ingredients Harissa Paste with Lemon
300g pack giant wholewheat couscous, rinsed
500ml fresh chicken stock
Chopped flat leaf parsley and lemon wedges, to serve (optional)

Trim any excess fat from the chicken thighs and season all over. Add skin-side down to a large, ovenproof sauté pan or shallow casserole. Set over a medium-high heat; cook for 7-8 minutes until the skin is browned. Turn and cook the flesh side for 2 minutes, then lift out of the pan and set aside.
Preheat the oven to 200ºC, gas mark 6. There should be some rendered fat from the chicken left in the pan; fry the onion and garlic with the salt for 5-6 minutes until starting to soften, then add the peppers and fry for 5 more minutes. Add the harissa and fry, stirring, for 2 minutes, then stir in the rinsed couscous.
Add the stock to the pan, then return the chicken, skin-side up. Transfer the pan to the oven. Bake for 30-35 minutes until the chicken is golden, the juices run clear, it is cooked through with no pink meat remaining and all the stock is absorbed. Stand for 5 minutes before serving scattered with chopped parsley and with wedges of lemon for squeezing, if liked. Some steamed greens on the side go nicely, too.

Cook’s tip

Harissa

This North African chilli paste makes a deliciously punchy marinade for lamb, chicken or salmon. Use straight from the jar or mixed with Greek yogurt.

Typical values per serving when made using specific products in recipe