Ingredients:

  • 4 large (approx. 600 g / 21 oz) boneless, skinless chicken thighs
  • 2 Tbsp (30 g) rose or standard harissa paste
  • 2 Tbsp (30 ml) olive oil (extra virgin preferred)
  • 1 Tbsp (20 g) clear honey or maple syrup
  • 1 large clove garlic, minced
  • Zest of 1 small lemon
  • ½ tsp (3 g) fine sea salt
  • ¼ tsp (1 g) black pepper
  • 1 large red onion, cut into 8 wedges
  • 2 large bell peppers (red and yellow for colour), cut into 1-inch (2.5 cm) pieces
  • 200 g (7 oz / 1 cup) tinned chickpeas, rinsed and drained
  • 1 Tbsp (15 ml) olive oil (for tossing vegetables)
  • 200 g (7 oz / 1 cup) instant couscous
  • 400 ml (14 fl oz / 1 ¾ cups) chicken or vegetable stock (boiling hot)
  • Juice of 1 small lemon
  • 2 Tbsp (10 g) fresh coriander (cilantro) or flat-leaf parsley, roughly chopped
  • Pinch of salt and pepper (for couscous)

Instructions:

  1. Preheat Oven: Set oven to 200°C / 400°F / Gas Mark 6. Line a large baking tray with parchment paper.
  2. Make Marinade: In a large mixing bowl, combine the harissa paste, 2 Tbsp olive oil, honey, minced garlic, lemon zest, salt, and pepper. Stir well until uniform.
  3. Coat Chicken: Toss the chicken thighs in the marinade, ensuring they are well coated. Set the chicken aside.
  4. Prep Vegetables: Add the red onion wedges, bell peppers, and rinsed chickpeas to the same bowl. Drizzle with 1 Tbsp olive oil and toss to coat lightly.
  5. Arrange Tray: Spread the vegetables and chickpeas evenly across the prepared baking tray. Place the marinated chicken thighs nestled among the vegetables.
  6. Roast: Bake for 25 minutes. The chicken is cooked when it is deep golden brown and the internal temperature reaches 74°C / 165°F.
  7. Prepare Couscous (During Roasting): Place the dry couscous in a heatproof bowl. Pour the boiling stock over the top. Cover tightly with a lid or cling film and let stand for 5–7 minutes until all liquid is absorbed.
  8. Fluff and Season: Fluff the couscous with a fork. Stir in the fresh lemon juice and chopped coriander/parsley. Taste and adjust seasoning with salt and pepper.
  9. Rest & Serve: Remove the traybake from the oven and let the chicken rest on the tray for 5 minutes. Serve the sticky harissa chicken and roasted vegetables over the prepared lemon couscous.