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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Harissa hails from North Africa and is made up of hot chilli and spices such as garlic, coriander, or caraway seeds. It has a deep, roasted pepper flavor with a hint of sweetness and a kick of heat. A perfect spice mix for our barbeque chicken recipe.
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.
Campylobacter, a bacterium that can cause gastrointestinal illness, is not uncommon in the chicken we buy, so safe handling and preparation is essential.
Wash and dry hands every time raw chicken is handled and use a separate chopping board and utensils for raw chicken and another set for cooked food. On the grill, keep raw chicken well away from cooked or partially cooked meat or other ready-to-eat foods. Always ensure chicken is cooked through.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 592 cal
Kilojoules 2480 kJ
Total fat 25 g
Saturated fat 7 g
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