Honey Glazed Chicken with Pearl Couscous, Almond and Roasted Broccoli Salad
We have borrowed inspriration from middle eastern cuisine for this recipe. Chicken roasted in a honey, lemon harissa baste with pearl couscous tossed with a tart lemony dressing, herbs, crunchy almonds and chickpeas.
Number of servings
Ingredients
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2 Chicken Thighs (skin on) & Drumsticks
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3 Tbsp Honey
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1⁄2 Tbsp Harissa Paste (Classic)
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2 Garlic Clove
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3⁄4 Cup Israeli Couscous
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200g Broccoli
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1⁄2400g Pack Chickpeas
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2 Tbsp Slivered Almonds
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2 Tbsp Red Wine Vinegar
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1 Small Bunch Parsley & Mint
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1 Tbsp Chicken Stock Concentrate
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1 Lemon
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Baking Trays
Bowl
Pot
1 Marinate and Cook Chicken
Preheat oven to 220° and line a baking tray with paper. Mince garlic. Cut lemon into wedges. Combine honey, harissa and a squeeze of lemon juice. Add mixture to chicken and coat well. Place chicken on lined tray and bake for 30-35 minutes or until cooked through and glazed. If colouring too quickly turn temp down a little and cover loosely with foil.
2 Cook Couscous
Bring a small pot of water to boil and add the stock and couscous. Cook for 8-10 minutes until tender then drain.
Tip! The couscous should be al dente when cooked.
3 Prepare Ingredients
Cut Broccoli into small florets. Drain and rinse chickpeas. Pick the parsley and mint, saving a few leaves for garnish, roughly choping the rest and discarding the stalks. Toast almonds over low heat for 2-3 minutes until golden brown.
4 Roast Broccoli
Place broccoli on a baking tray and drizzle with a little olive oil and season with salt and pepper. Roast for 10 minutes alongside chicken until broccoli is tender and just starting to crisp on the edges,
5 Make Salad
Combine couscous, chickpea, broccoli, chopped herbs and almonds. Dress with lemon juice, olive oil and salt and pepper. Adjust seasoning to taste.
6 You Plate It
Place salad on a serving plate and top with glazed chicken and any pan juices. Garnish with reserved herbs and any leftover lemon wedges.
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