Harissa (Arabic: هريسة) “is a hot Chili pepper paste whose main ingredients are roasted red peppers, serrano peppersand other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable orolive oil for preservation.” (Wikipedia). We used this as a grill marinate. Perfect especially when summer has officially started!
There could be many different harissa paste with different level of spiciness but the harissa paste we got was not spicy.What we did was basically rub the harissa paste together with some honey and salt on the chicken before grilling. We made this on a Griddle Pan in the kitchen. With the griddle pan it is possible to add the chicken stock, which gave the meat added flavours and the remaining stock was also used for the couscous.
If you are planning to grill the meat for a BBQ party, of course you’ll have to skip the chicken stock. The taste of the paprika will then be much stronger.
400g chicken breast (2 chicken breast)
1 tablespoon Harissa paste
2 teaspoon Honey
1 cup couscous
2 cups chicken stock
handful coriander, roughly chopped
handful mint, roughly chopped
Butterfly to thin the chicken breast out to increase their surface area. bash them out between two sheets of greaseproof paper to flatten the meat.
Rub Harissa paste and Honey on the chicken. Then season lightly with salt.
Preheat a cast iron griddle pan, then grill the chicken for a minute on each side until charred and nearly cooked through.
Add the lemons slices to the pan and caramelise well on both sides.
Pour the chicken stock into the pan and let it bubble for a minute. Remove chicken from pan set. Keep the stock!
Pour the couscous into a bowl then pour 1 cup the bubbling and caramelized lemon stock into the same bowl. Cover the bowl and leave until all of the liquid is absorbed.
Stir the chopped herbs through the couscous and drizzle with some olive oil.
Serve up the couscous with a sliced chicken breast on each plate.