Harissa Chicken with Chickpeas

Nutrition · per serving

Steps

1. 1

   Pat the chicken breast fillet dry and cut it into bite-sized pieces. Toss thoroughly with the harissa, cumin, salt, and pepper.

   300 g chicken breast fillet1 tbsp harissa1 tsp ground cumin1/2 tsp salt1/4 tsp black pepper
2. 2

   Finely chop the garlic. Halve the zucchini and slice it, dice the bell pepper, and roughly chop the cilantro.

   2 cloves garlic1 medium zucchini1 red bell pepper15 g fresh cilantro
3. 3

   Place the couscous in a bowl. Pour over the boiling water and add the salt. Cover and let stand for 5 minutes. Fluff with a fork and stir in the olive oil.

   120 g couscous150 ml boiling water1 pinch salt1 tsp olive oil
4. 4

   Heat the olive oil in a large skillet over medium-high to high heat. Sear the marinated chicken vigorously for 4 to 5 minutes, turning to brown it lightly all over, then remove it from the skillet.

   1 tbsp olive oil300 g chicken breast fillet
5. 5

   Add the garlic, zucchini, and bell pepper to the skillet and cook for 3 minutes. The vegetables should be lightly browned but still retain some bite.

   2 cloves garlic1 medium zucchini1 red bell pepper
6. 6

   Add the chickpeas and vegetable stock, and simmer for 3 minutes. Return the chicken to the skillet and cook for another 4 to 5 minutes, until fully cooked through and reaching an internal temperature of at least 75°C.

   240 g, drained chickpeas120 ml vegetable stock
7. 7

   Halve the lemon, grate a little zest, and squeeze out the juice. Stir the lemon juice and zest into the skillet, sprinkle with cilantro, and serve immediately with the couscous.

   1 lemon15 g fresh cilantro

Origin & History

Harissa is a North African chili paste, particularly common in the cuisine of the Maghreb. The combination of spices, legumes, vegetables, and couscous reflects the hearty everyday cooking of Morocco.