One Dish Harissa Chicken with Smashed Olives, Apricots and Couscous

Heat oven to 220°C. Combine the chicken thighs with the harissa & honey marinade and leave for 5 minutes while you prepare the other ingredients.

Tip! 5 minutes of marinating helps, but longer is even better if you have time.

Boil the kettle. Cut red onion into wedges. Finely slice coriander. Gently squash olives. Cut lemon in half. Cut broccoli into florets. Roughly chop pistachios. Slice dried apricots in half and place in a bowl with the red wine vinegar and a ¹⁄₂ cup of boiling water.

Arrange thighs on a lined baking tray. Toss onions with 1 tbsp of oil and cumin and add them to the tray. Place the lemon halves cut side down on the tray. Roast for 20 minutes.

Remove the lemons and set aside. Loosen any delicious baked brown bits, add the olives and broccoli and apricots including the water they were soaked in. Cook for a further 15 minutes until chicken is cooked through. Remove from the oven and squeeze over the juice of a ¹⁄₂ a lemon and drizzle over a little olive oil. Stir this into the sauce.

Boil kettle. Place couscous in a heat proof bowl. Add a pinch of salt and pepper and drizzle of olive oil, stir well to coat grains. Add ³⁄₄ cup of boiling water, cover and let sit for 5 minutes to absorb the liquid.

Sprinkle the coriander and pistachios over the tray bake. Serve with the couscous.

Heat oven to 220°C. Combine the chicken thighs with the harissa & honey marinade and leave for 5 minutes while you prepare the other ingredients.

Tip! 5 minutes of marinating helps, but longer is even better if you have time.

Boil the kettle. Cut red onion into wedges. Finely slice coriander. Gently squash olives. Cut lemon in half. Cut broccoli into florets. Roughly chop pistachios. Slice dried apricots in half and place in a bowl with the red wine vinegar and a ¹⁄₂ cup of boiling water.

Arrange thighs on a lined baking tray. Toss onions with 1 tbsp of oil and cumin and add them to the tray. Place the lemon halves cut side down on the tray. Roast for 20 minutes.

Remove the lemons and set aside. Loosen any delicious baked brown bits, add the olives and broccoli and apricots including the water they were soaked in. Cook for a further 15 minutes until chicken is cooked through. Remove from the oven and squeeze over the juice of a ¹⁄₂ a lemon and drizzle over a little olive oil. Stir this into the sauce.

Boil kettle. Place couscous in a heat proof bowl. Add a pinch of salt and pepper and drizzle of olive oil, stir well to coat grains. Add ³⁄₄ cup of boiling water, cover and let sit for 5 minutes to absorb the liquid.

Sprinkle the coriander and pistachios over the tray bake. Serve with the couscous.