Ingredients

1tbsp

olive oil

25g

chopped almonds

cloves garlic, smashed and chopped

large onion, finely sliced

large organic free-range chicken breasts, halved

11/2 tbsp

organic harissa powder, add more to taste

275ml

water

200g

canned organic chickpeas, drained

2 tbsp

organic currants

1 tbsp

organic honey

¾tsp

organic cumin, dry roasted and ground

½tsp

organic cinnamon

500g

organic couscous, steamed for 20 minutes (Steenbergs stocks and prefers Mafoul, very similar)

30g

butter

Classic middle eastern spice mix - harissa, which is a chilli hot mix of spices and creates a very flavoursome spicy mix.

Recipe for 4

Method

Heat oil in heavy bottomed pan until hot. Add chopped almonds and cook until golden brown. Remove and set aside to drain on kitchen towel.
Add garlic, onion and chicken to the same pan and sauté for 10 minutes, turning regularly until browned.
Mix together harissa, water, currants, honey, cumin and cinnamon. Add the seasoning mix to the chicken and stir well. Add the chickpeas, cover the pan. Now cook over a medium heat for 20 minutes, stirring regularly. Add more water if necessary.
Steam the couscous for 20 minutes. Remove couscous and crumble between your fingers. Add the butter and fluff up. Serve the chicken over the couscous, topping with the browned almonds.

If you wish to serve this dish with salad, rather than couscous, 400g of chickpeas could be used