Ingredients
- 2 cups (500ml) buttermilk
- 2 garlic cloves, crushed
- 2 tablespoons harissa*, plus extra to serve
- 4 chicken breast fillets
- 1 tablespoon sunflower oil
- 1 1/2 cups (300g) couscous
- 1 1/2 cups (375ml) chicken stock, heated
- 1 teaspoon ground cumin
- 30g unsalted butter, melted
- 2 Wilcox carrots, grated
- 2 tablespoons finely chopped coriander leaves, plus extra to serve
- 400g can chickpeas, rinsed, drained
Directions
- 1.
Preheat oven to 180C.
- 2.
Mix the buttermilk, garlic and harissa in a large bowl. Add the chicken and toss to coat in the marinade. Stand for 20 minutes.
- 3.
Heat the oil in a large ovenproof frypan over medium-high heat. Remove chicken from marinade and season. Cook chicken, turning, for 3 minutes each side or until golden, then transfer to the oven and bake for 8 minutes or until cooked through.
- 4.
Meanwhile, combine couscous and hot stock in a bowl. Cover and stand for 10 minutes, then fluff with a fork. Stir through the cumin, butter, carrot, coriander and chickpeas. Season. Slice chicken and serve with couscous, extra harissa and coriander.
Recipe courtesy of delicious.com.au
Serving size 4