Buttermilk and harissa chicken with spiced carrot couscous

Step 1

Preheat oven to 180C.

Step 2

Mix the buttermilk, garlic and harissa in a large bowl. Add the chicken and toss to coat in the marinade. Stand for 20 minutes.

Step 3

Heat the oil in a large ovenproof frypan over medium-high heat. Remove chicken from marinade and season. Cook chicken, turning, for 3 minutes each side or until golden, then transfer to the oven and bake for 8 minutes or until cooked through.

Step 4

Meanwhile, combine couscous and hot stock in a bowl. Cover and stand for 10 minutes, then fluff with a fork. Stir through the cumin, butter, carrot, coriander and chickpeas. Season. Slice chicken and serve with couscous, extra harissa and coriander.