Butterflied harissa chicken with barbecued leek and lemon pepper sauce
Nutrition Info.(per serve)
1 whole 1.5kg chicken, butterflied
2 tablespoons harissa paste
2 leeks, green ends removed, cut into approx 5cm lengths
1¾ cups wholemeal couscous
2 tablespoons olive oil
3 large red or yellow capsicums, seeds removed and sliced
2 cloves garlic, minced
2 x 400g cans cherry tomatoes
¼ teaspoon smoked paprika
2 tablespoons finely chopped preserved lemon, skin only
¼ cup chopped fresh parsley, plus extra fresh parsley or fresh coriandercilantroX, to garnish
lemon wedges, to garnish
Total fat 25g
Saturated fat 7g
Dietary fibre 11g
1 Preheat a barbecue grill to high. Rub chicken with harissa paste and place, skin side down, on the hotplate. Reduce heat to medium and leave chicken for 5 minutes, or until the skin side is brown and crispy. Turn chicken over, add leek around it, close the lid, if your barbecue has one, and continue to cook for about 15-20 minutes with a lid, 25 minutes without a lid, until done. Turn leeks once or twice during cooking to avoid burning.
2 Meanwhile, in a large saucepan, bring 3½ cups water to the boil. Add couscous and stir. Reduce heat to low, cover and leave to cook for about 10 minutes until liquid has evaporated.
3 In a large frying pan, heat oil over medium. Add capsicum, garlic, tomatoes, paprika and lemon. Cook for 3-5 minutes, until softened. Add parsley and season with black pepper. Bring to a simmer, reduce heat and allow to thicken slightly while chicken and couscous are cooking.
4 Cut chicken into 6 equal portions and serve over couscous with leek and sauce on the side. Garnish with extra parsley or coriander and lemon wedges.
Make it gluten free: Use rice or quinoa instead of couscous and check harissa and paprika are gluten free.
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