Harissachicken with cauliflower couscous

Harissa has become a more frequent thing in our kitchen. This north African chilipaste you can make yourself, however, we buy it in a jar at the supermarket, as we find that plenty good. Chilipaste may sound a bit on the hot side, but it actually is perfectly spiced when used in a marinade, as in this recipe.

2 portions

  • 50 gr creme fraiche
  • 50 gr mayonnaise
  • a good squeeze of lemonjuice
  • 1 garlic clove, pressed
  • coriander, finely chopped
  • 2 tbsp harissa spices
  • a really good squeeze of lemonjuice
  • 300-400 gr chicken thigh filets
  • 200-300 gr cauliflower
  • mint, finely chopped
  • (optional)
  • 2 tbsp olive oil
  • 1-2 tbsp butter

Mix creme fraiche with mayonnaise, lemon juice, garlic and coriander. Season with salt and pepper.

Mix harissa spices with lemonjuice, salt and pepper. Pour this over the chicken thigh fillets and them stand for a while.

Grate the cauliflower, and fry it in a pan. Put the cauliflower couscous in a bowl, and mix in mint and olive oil. Season to taste.

Fry the chicken pieces in butter until its cooked through.

Serve the chicken with the cauliflower couscous salad and the sauce on the side.


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