The blend of North African and Mediterranean flavors that come together in this beautiful stew-like recipe are simply lovely. This butternut harissa chicken with couscous is a flavorful and exciting dish made with spice-seasoned chicken and simmered in a mix of Pacific Foods® Organic Butternut Squash Soup and harissa (a spicy North African chili paste). The slightly sweet butternut flavor combines perfectly with the harissa to create a luscious and complex flavor. Chickpeas add heartiness and texture, and the dish is served over couscous infused with lemon zest and cilantro. It is a feast of flavors that comes together in only 40 minutes.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thigh, cut into 1-inch pieces
- 2 teaspoons za'atar seasoning
- 2 tablespoons olive oil (amount divided in recipe steps below)
- 1 large onion, chopped (about 1 cup)
- 1/3 cup spicy harissa red chili paste (adjust as desired for more or less heat)
- 2 cloves garlic, finely chopped
- 3 cups Pacific Foods® Organic Butternut Squash Soup with Cinnamon and Nutmeg
- 1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup chopped fresh cilantro (amount divided in recipe steps below)
- 2 cups uncooked couscous
- 2 cups Pacific Foods® Organic Free Range Chicken Broth, heated
- 2 teaspoons grated lemon zest
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Instructions
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Step 1
Season the chicken with the za'atar and salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 4 minutes or until browned, stirring occasionally.
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Step 2
Add the onion to the skillet and cook for 3 minutes or until tender-crisp, stirring often. Add the harissa and garlic and cook and stir for 2 minutes.
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Step 3
Stir in the soup and chickpeas and heat to a boil. Reduce the heat to medium-low. Cook for 12 minutes or until the chicken is done and the soup mixture is slightly reduced, stirring occasionally.
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Step 4
While the chicken mixture is cooking, heat the remaining 1 tablespoon oil in a 2-quart saucepan over medium heat. Add the uncooked couscous and 1 pinch each of salt and pepper and stir to coat. Cook and stir for 3 minutes or until the couscous is lightly toasted. Stir in the heated broth. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Fluff the couscous with a fork. Stir in 1/4 cup cilantro and the lemon zest. Serve the chicken mixture over the couscous and sprinkle with the remaining 1/4 cup cilantro.
