Harissa Roasted Confit Chicken
Garlic Green Beans, Whole Wheat Couscous & Cabbage Salad
Cooking time
20 minutes
Servings
2/4
Calories
1040 /serving
Let the aromas of North Africa slip into your home for a night with this Moroccan-inspired meal. It features harissa, the incredibly popular red chili pepper paste, as a coating for the luscious chicken thighs. The poultry comes to you confit, meaning it has been already been cooked ‘low and slow’ — at low temperature for several hours. All that’s left is to warm the coated chicken then broil until golden brown. The harissa is also stirred into a fresh salad with mint and honey. Serve on a bed of nourishing whole wheat couscous and alongside garlicky stir-fried green beans for a warm and colourful dish.
We will send you:
- 550g Confit chicken legs
- 100g Shredded red cabbage
- 100g Trimmed green beans
- 15ml Minced garlic
- 1 Bunch of mint
- 50g Sliced scallions
- 15ml Red wine vinegar
- 14g Honey
- 15g Harissa
- 100g Whole wheat couscous
You will need:
Small pot (or kettle)
Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper
Large heatproof bowl
Parchment paper
Total Fat
64 g
Saturated Fat
14 g
Sodium
970 mg
Total Carb
58 g
Sugars
10 g
Protein
57 g
Fibre
8 g
Preparation
Warm the chicken
Preheat the oven to 450°F. On a lined sheet pan, place the confit chicken skin side up; spread ½ the harissa over the skin. Roast, 8 to 10 minutes, until beginning to brown. Switch the oven to broil and cook, 4 to 5 minutes, until golden brown and heated through.
Make the couscous
While the chicken warms, in a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). In a large heatproof bowl, combine the couscous and ½ the garlic with the boiling water. Put a plate on top of the bowl to cover and let sit for 10 minutes. Fluff the cooked couscous with a fork and set aside in a warm spot.
Cook the green beans
While the couscous cooks, halve the green beans crosswise. In a medium pan, heat a drizzle of oil on medium-high. Add remaining the garlic and cook, 30 seconds to 1 minute, until fragrant. Add the green beans and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 4 minutes, until crisp tender; season with S&P to taste.
Start the salad
While the green beans cook, pick the mint leaves off the stem; tear the leaves with your hands. In a large bowl, combine the honey, vinegar, as much of the remaining harissa as you’d like and 3 tbsp olive oil (double for 4 portions). Add the cabbage, ½ the scallions and ½ the mint; toss to combine and season with S&P to taste.
Finish the salad & serve
To the bowl of couscous, add the remaining scallions and mint; season with S&P to taste. Divide the couscous and garlic green beans between your plates. Top the couscous with the chicken. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
