RemixipeWhakarite: 10minTunu: 40minTapeke: 50min
quick-prepnorth-africanone-pan-proteinweeknight-friendlyweeknight dinners
Ngā Kai
Serves 4
Chicken
6
chicken thighs, bone-in, skin-on
2 tbsp
harissa paste
2 tbsp
olive oil
1 tsp~
salt
Couscous
1.5 cups
couscous
1.75 cups
chicken stock
1
lemon, zested and juiced
0.25 cup
fresh parsley, chopped
2 tbsp
butter
Tikanga
- Preheat oven to 425°F (220°C).
- Mix harissa, olive oil, and salt in a bowl. Rub all over chicken thighs.
- Place chicken skin-side up on a baking sheet. Roast for 35-40 minutes until skin is crispy and juices run clear.
- While chicken cooks, bring stock to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes.
- Fluff couscous with a fork. Stir in butter, lemon zest, lemon juice, and parsley.
- Serve chicken over couscous with any pan juices drizzled on top.
Oranga Kai
Nutrition per serving
Estimated| Calories | 732kcal |
| Protein | 29g |
| Carbohydrates | 74g |
| of which sugars | 1g |
| Fat | 35g |
| Fibre | 5g |
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
GlutenMilk
Informational only — based on ingredient data. Does not account for cross-contamination.
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