Sign up now and get 40% off your first basket! New clients only. Redeem offer

Easy prep
Dairy Free

Harissa Roasted Confit Chicken

Garlic Green Beans, Whole Wheat Couscous & Cabbage Salad

Cooking time

20 minutes

Servings

2/4

Calories

1040 /serving

Let the aromas of North Africa slip into your home for a night with this Moroccan-inspired meal. It features harissa, the incredibly popular red chili pepper paste, as a coating for the luscious chicken thighs. The poultry comes to you confit, meaning it has been already been cooked ‘low and slow’ — at low temperature for several hours. All that’s left is to warm the coated chicken then broil until golden brown. The harissa is also stirred into a fresh salad with mint and honey. Serve on a bed of nourishing whole wheat couscous and alongside garlicky stir-fried green beans for a warm and colourful dish.

We will send you:

  • 550g Confit chicken legs
  • 100g Shredded red cabbage
  • 100g Trimmed green beans
  • 15ml Minced garlic
  • 1 Bunch of mint
  • 50g Sliced scallions
  • 15ml Red wine vinegar
  • 14g Honey
  • 15g Harissa
  • 100g Whole wheat couscous

  • You will need:

    Small pot (or kettle)
    Medium pan
    Sheet pan
    Olive oil
    Oil
    Salt & pepper
    Large heatproof bowl
    Parchment paper
    Total Fat
    64 g
    Saturated Fat
    14 g
    Sodium
    970 mg
    Total Carbs
    58 g
    Sugars
    10 g
    Protein
    57 g
    Fibres
    8 g
    Preparation
    a picture
    Warm the chicken
    Preheat the oven to 450°F. On a lined sheet pan, place the confit chicken skin side up; spread ½ the harissa over the skin. Roast, 8 to 10 minutes, until beginning to brown. Switch the oven to broil and cook, 4 to 5 minutes, until golden brown and heated through.
    a picture
    Make the couscous
    While the chicken warms, in a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). In a large heatproof bowl, combine the couscous and ½ the garlic with the boiling water. Put a plate on top of the bowl to cover and let sit for 10 minutes. Fluff the cooked couscous with a fork and set aside in a warm spot.
    a picture
    Cook the green beans
    While the couscous cooks, halve the green beans crosswise. In a medium pan, heat a drizzle of oil on medium-high. Add remaining the garlic and cook, 30 seconds to 1 minute, until fragrant. Add the green beans and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 4 minutes, until crisp tender; season with S&P to taste.
    a picture
    Start the salad
    While the green beans cook, pick the mint leaves off the stem; tear the leaves with your hands. In a large bowl, combine the honey, vinegar, as much of the remaining harissa as you’d like and 3 tbsp olive oil (double for 4 portions). Add the cabbage, ½ the scallions and ½ the mint; toss to combine and season with S&P to taste.
    a picture
    Finish the salad & serve
    To the bowl of couscous, add the remaining scallions and mint; season with S&P to taste. Divide the couscous and garlic green beans between your plates. Top the couscous with the chicken. Serve the salad on the side. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.