We didn’t really put a lot of thought into tonight’s dinner, after Saturday’s pie extravaganza we were left with two chicken portions which we’d earmarked for this evening. We vaguely thought about stir-fry but we’ve eaten so much of it lately that it didn’t really appeal. Stephen mentioned harissa last night and a vague plan to roast the chicken in harissa and serve it with roasted vegetables began to formulate.
I didn’t really fancy it when it came to cooking it, last night’s rabbit was so delicious that nothing was going to live up to it. I couldn’t come up with anything else though so stuck to the plan.
It was good, not hugely exciting or imaginative but tasty enough. More vegetables were required, as was more harissa but overall not a bad mid-week dinner.
It looks lovely and fresh.
Thanks Sylvie. It does look a bit summery actually. I was going to say that it wasn’t appropriate for a grey day like today, but it’s a good, cheerful dinner to pick you up.
This looks great even though it might not live up to the standard of the rabbit you guys had…
Thanks Mrs Ergul, the rabbit was a hard act to follow!
This looks amazing! But why no recipe? I’d love to learn how to make this!!
Sorry Sarah!
The harissa was ready-made, just smear it all over the chicken (I cut through the skin so it penetrates) and roast in the oven for half an hour or so…until the chicken is cooked.
Chop up your vegetables (any combination you like, this was just peppers, onions, mushrooms and garlic) and drizzle them with some olive oil, salt and pepper and herbs – I used thyme but other herbs work well too. Roast them while your chicken is roasting.
“Cook” the couscous as per the instructions on the pack.
Mix the roasted vegetables and some chopped parsely into the couscous, plonk the chicken on top, et voila!
What a great dish – I only recently discovered the wonder that is harissa. It’s the perfect blend of spices!