Harissa Chicken Cous Cous

To serve 3-5 people.

INGREDIENTS

Chicken Thighs - 700g

Red Onions - 3 average Onions

Bell Peppers - 3 Peppers

Courgette - 1 average sized Courgette

Harissa Paste - 100g

Cous Cous - 200g

Chorizo - 200g

Raisins - 200g

Parsley - 1 handful

Spring Onion - 2-3 average sized Onions

Honey - 3 Tbsp

INSTRUCTIONS

1. First, pre heat the oven to 180 degrees.

2. Quarter 3 average sized red Onions.

3. Add the Onion to a roasting tray.

4. Next, 3 bell Peppers.

5. Cut the Pepper the same size as the Onion and place those in the tray.

6. Then, slice a Courgette, around half a cm thick, and this also goes into the tray .

7. Add 300g of Cherry Tomatoes to the tray along with the Chicken thighs.

8. Drizzle in Olive Oil and season with Salt and Pepper.

9. To finish spoon in 100g of Harissa paste, and massage it into all of the ingredients.

9. Place the tray into the oven to bake for around 40 minutes.

10. While it cooks take around 200g of Chorizo, and dice into small pieces.

11. Add the Chorizo to a pan, set to medium, and fry it off until the Chorizo has gone slightly crispy and released it’s Oil’s.

12. Place the Chorizo, and Oil, into a bowl and set aside ready.

13. After 35-40 minutes, drizzle the Tray bake with Honey and bake for a further 5 minutes.

14. While we finish off the tray bake, take a handful of fresh Parsley and fairly finely dice, also thinly slice some spring Onion to garnish.

15. Then, take a large mixing bowl and add 200g of Cous Cous, season with Salt and Pepper, and pour in boiling Water*

*just enough to cover the cous cous

16. After 5 minutes, add 100g of Raisins and the Chorizo.

17. Gently folk the Cous Cous until it is thoroughly mixed.

18. Remove the tray bake from the oven.

19. Spoon some of the Cous Cous onto a plate, lay on a couple of Chicken thighs and a few spoonful’s of the roasted Veg.

20. Finish with a good scattering of the Parsley and spring Onion, then, a good squeeze of Lemon juice.

Enjoy.