Prep
15 MIN
Cook
1 HR
Ingredients
1 tbsp
Harissa Paste, extra to serve *
6
Skinless Chicken Thighs
1
Large Sweet Potato, cut into 2cm chunks
1
Red Onion, cut into wedges
2 tsp
Cumin Seeds
to taste
Salt Flakes
to taste
Cracked Pepper
2 tbsps
Olive Oil
420g can
HEINZ Big Red Condensed Tomato Soup
420 g
Chickpeas, Drained
-
Juice of 1 Lemon
2 cups
Pearl Couscous
1 cup
Chopped Coriander And/Or Mint Leaves
1 cup
Thick-Set Natural Yoghurt
Instructions
Step 1
Preheat your oven to 200°C/180°C fan-forced. Marinate the chicken in the harissa paste. Set aside.
Step 2
Add the sweet potato, onion, cumin and salt to a large 30x40cm baking dish. Pour over 1 tablespoon of oil and toss to combine. Roast for 20 minutes, until the sweet potato is tender.
Step 3
Carefully remove the pan from the oven. Add the HEINZ Big Red, chickpeas and lemon juice. Place the marinated chicken on top. Return to the oven for another 20 minutes, or until the chicken has taken on some colour and is cooked through.
Step 4
Meanwhile, cook the couscous to pack instructions. Stir through the remaining tablespoon of oil, season with salt and pepper and top with herbs. Stir a little extra harissa through the yoghurt.
Step 5
Remove the chicken from the oven. Serve with herby couscous and harissa yoghurt.
*Harissa paste is available in supermarkets.
The paste in this recipe can be replaced with 2 tsp dry harissa spice blend, mixed with 2 tsp olive oil.
