RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
5 green cardamom pods, bruised
1 tbs ground coriander
1 tbs cumin
2 tsp ginger
2 tsp ground cinnamon
6 chicken thigh cutlets, skin on
2 tbs olive oil, plus extra for drizzling
½ cup (115g) dried apricots, halved
Juice of 2 lemons
Pared zest of 1 lemon
1½ cups Israeli couscous
2 red onions, finely chopped
3 carrots, diced
½ cup (60g) pitted green olives
2 tomatoes, chopped
1 cup (250ml) chicken stock
Chopped toasted almonds
PUTTING IT ALL TOGETHER:
Mix all the spices in a bowl with 2 tsp salt flakes and 1 tsp ground black pepper. Place chicken in a bowl with 1 tbs oil and add half the spice mix, tossing to coat.
Bring apricots and lemon juice to the boil in a small saucepan, then set aside.
Bring a large saucepan of salted water to the boil and cook couscous according to packet instructions. Drain and cool under cold running water. Drizzle with a little extra oil and stir to coat. Set aside.
Heat remaining 1 tbs oil in a wide saucepan over medium-high heat and cook chicken in batches, turning once, for 8-10 minutes until well browned. Transfer to a plate. Add onion and carrot to same pan and cook over medium heat, stirring, for 5 minutes until softened. Add reserved spices and cook for 2 minutes or until fragrant. Add olives, tomato and apricot and lemon mixture and nestle chicken among the mix. Increase heat to medium, add stock, bring to a simmer, cover and cook for 20-30 minutes until chicken is cooked through. Rest for 10 minutes.
Add cooked couscous and stir to combine. Scatter with lemon zest, coriander and almonds. Serve with harissa.