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This protein-packed chicken dinner is truly ready in fifteen minutes.

15-minute Harissa Chicken

Yes, this really is a complete meal that’s ready in fifteen minutes! Cutting the chicken breast into small pieces significantly reduces the cooking time, and thanks to a quick braise with chickpeas and couscous in the pot, everything stays tender. The couscous absorbs all of the delicious north African flavors in the harissa sauce, and the dried fruit adds a chewy, sweet element.

Chef Tip: Make sure you buy the quick-cooking couscous variety, which requires less liquid and cooks in just a few minutes. Although great for other things, pearl or Israeli couscous varieties have to be boiled like pasta, and won’t work here.

Ingredients

What you need

  • Olive oil

  • 2 lbs. boneless chicken breasts, cut into bite-sized pieces

  • Haven’s Kitchen Zippy Chili Harissa

  • 1 15 oz can, chickpeas

  • 1 cup, regular – quick couscous (Not the pearl couscous variety)

  • 2 cups chicken stock

  • A handful of prunes

  • ½ bunch parsley, chopped

View Glossary Terms

Steps

STEP 1

In a lidded braiser or deep skillet, heat a glug of the olive oil on medium-high heat and sear the chicken pieces

STEP 2

Add about ½ a pouch of the Harissa to coat the chicken and cook for a minute more

STEP 3

Add in your couscous and stir to coat with the harissa, then gradually add your chickpeas

STEP 4

Pour in your stock and bring it to a simmer

STEP 5

Once simmering, add in the dried fruit and cover. Cook for about 5 minutes until the couscous is tender and has soaked up all the stock

STEP 6

Fluff up the couscous with a fork and garnish with parsley

$39.00
4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

Ingredients

Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
1
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This recipe also goes well with Herby Chimichurri and Golden Turmeric Tahini.

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Glossary

1 Term found in this Recipe

Glug

Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

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