Harissa and Apricot Chicken Ingredients

  • 4 skinless chicken breast fillets
  • 4 tbsp harissa paste
  • 80 g ready to eat apricots, roughly chopped
  • 14 g fresh parsley, finely chopped
  • 2 tbsp olive oil
  • 2 red onions, thinly sliced
  • 1 medium courgette, trimmed and sliced diagonally
  • 1 orange pepper, deseeded and thinly sliced
  • 1 tbsp tomato purée
  • 1 chicken stock cube
  • 200 g couscous
  • 40 g flaked almonds, toasted

How to make Harissa and Apricot Chicken

  • Preheat the oven to 180°C, fan 160°C, and gas 4. Create a pocket in the middle of each chicken fillet.
  • Mix together the harissa paste, the apricots and half of the parsley. Stuff each fillet with equal amounts of the harissa mixture. You can secure the fillets with a cocktail stick if you need to.
  • Heat 1 tablespoon of the oil in a hot ovenproof frying pan and cook each chicken breast for 2-3 minutes each side, then bake in the oven for 20-25 minutes, until cooked through. In a large frying pan heat the remaining olive oil.
  • Add the onion, courgette and pepper and cook for 10 minutes, until softened and cooked through.
  • Put the tomato purée and chicken stock cube in a measuring jug and add 250ml of boiling water.
  • Mix together to dissolve the stock cube and put the couscous into a bowl then pour it over the stock.
  • Cover with Clingfilm and stand for 5-10 minutes, until the couscous has absorbed all the liquid. Fluff up the couscous with a fork and add the vegetables, half the flaked almonds and season with freshly ground black pepper.
  • Serve the vegetable couscous with the harissa chicken and sprinkle with the remaining toasted almonds and parsley.