One of the features in Delicious Magazine was a 60 minute menu. We don't do three course meals on a weekday, ha, and of course we do at the weekends, as if!
The main course on this was Sticky harissa chicken with green couscous. I had some chicken breasts in the freezer (another one bites the dust) although mine were skinless whereas the recipe calls for skin on, I think it actually tuned out better with the skinless than it would have with skin on. And as I was toying with the idea of doing this for a lunch I had all the other ingredients in, with the exception of couscous, but I prefer the Bulgar wheat I had anyway.
For 4 people
4 chicken breasts, skin on (or off)
2 tbsp harissa paste (they used belazu, I used barts)
2 tbsp clear honey
finely grated zest of a lemon
Salt & black pepper
Mix all the marinade ingredients together add the chicken and leave for at least 10 mins. The recipe tells you to fry on an ovenproof griddle, skin side down for 3-4 mins, turn over and cook in the oven for 10-12 mins at fan 180. I just used my griddle pan for the whole thing. Start off on a fairly high heat to get the lovely griddle marks but then turn down otherwise the honey will burn. I kept smearing with more of the marinade as I turned them.
Served with some Bulgar wheat, I always add a chicken stock cube to the water it's cooked in. Drain, add some olive oil the juice of a lemon and fresh basil, parsley, coriander.
Mix some greek yogurt with chopped mint and serve up.
My camera is still playing up but my lovely husband (still feels odd to say that MrP is much easier) took a picture with his new beloved iphone. Yes no sooner I got married I became and iphone widow. Have just realised that's not a very appropriate joke the week the poor bride lost her new husband in a shark attack off the Seychelles on their honeymoon. So sad, I cannot imagine what she is going through.
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