Sticky Harissa Chicken Salad Bowls

, from Issue #111. September, 2023
Photography by Yuki Sato.
    Sticky Harissa Chicken Salad Bowls

    A bowl of this richly spiced Moroccan-inspired harissa-glazed chicken salad means dinner in a dash! Add your own extras to the couscous.

    PREP: 20 minutes  COOK: 20 minutes  SCALE: easy

    Serves: 4

    INGREDIENTS

    COUSCOUS SALAD
    1 cup couscous
    1¼ cups boiling chicken stock or water
    2 tablespoons olive oil
    12 dried apricots, thinly sliced
    ⅓ cup currants
    2 cloves garlic, crushed
    2 teaspoons ground cumin
    sea salt
    1 small red onion, finely chopped
    finely grated zest and juice of 1 lemon
    ½ cup roasted skin-on almonds, roughly chopped
    small handful mint or parsley, finely chopped

    STICKY HARISSA CHICKEN
    6-8 boneless, skin-off chicken thighs, cut into bite-sized pieces
    sea salt and ground pepper
    oil, for frying
    2 tablespoons rose harissa
    2 tablespoons runny honey
    2 tablespoons maple syrup
    2 cloves garlic, crushed
    2 teaspoons finely grated lemon zest
    1 tablespoon apple cider vinegar

    METHOD

    COUSCOUS SALAD: Combine the couscous, stock, olive oil, apricots, currants, garlic and cumin with a good pinch of salt in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.

    Toss through the red onion, lemon zest and juice, almonds and mint or parsley. Add any of the extras listed below, if desired.

    STICKY HARISSA CHICKEN: Season the chicken with plenty of salt and pepper. Heat a little oil in a large frying pan and cook the chicken until golden and cooked through. Whisk all the remaining ingredients together in a bowl then pour over the chicken and toss together, then cook for a few minutes until glazed and sticky.

    Divide the couscous between shallow bowls and top with the chicken.

    ADD YOUR OWN EXTRAS: Diced avocado, cucumber or fresh tomatoes; green or black olives; toasted sesame, sunflower and pumpkin seeds.

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