Harissa sticky chicken with couscous

• butter↗25g g
• harissa↗3 tbsp tbsp
• honey↗3 tbsp tbsp
• lemon↗½

  zested and juiced

• skin-on, bone-in chicken thighs8
• oil1 tbsp tbsp
• large onion↗1

  chopped

• chicken stock↗300ml ml
• couscous↗200g g
• small pack coriander

  roughly chopped

• can chickpeas↗400g g

  drained and rinsed

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.

2. 2

   Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.