Name: Sautéed chicken chunks with harissa and couscous
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: North African
Ingredients: 2 tablespoons harissa, or more to taste; ⅓ cup plus 2 tablespoons extra-virgin olive oil; ¼ cup raisins; 2 cups One-Hour Chicken Stock or any chicken stock; Salt and freshly ground black pepper; ½ teaspoon cardamom; 1 cup couscous; 1 teaspoon cumin; 1 pound boneless, skinless chicken breasts, cut into ½- to 1-inch dice; 8 ounces zucchini, washed, trimmed, and cut into ¼-ineh-thick slices; 1 large tomato, peeled, seeded, and diced (about 1 cup; use drained canned tomatoes if you wish); ½ cup shredded mint; 1 cup cooked (or canned) chickpeas (rinse if canned)

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Harissa is a delicious North African spice paste—sold in cans everywhere you can buy Middle Eastern ingredients—hot but not fiery. It keeps nearly forever. This is a solid one-pot meal, and an impressive one as well.

Ingredients

1 pound boneless, skinless chicken breasts, cut into ½- to 1-inch dice
1 teaspoon cumin

Main course

Method

Toss the chicken with the cumin, cardamom, and salt and pepper to taste and let sit while you prepare the couscous.
Bring 1½ cups of the stock to a boil. Combine the couscous, raisins, 1 table

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of