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.
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.