Dinner recipe
Mild harissa chicken with carrots, chickpeas, lemon couscous, dried apricots, mint, and cooling yoghurt.
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Ingredients
30cm 4l saute pan with lid, 2l heatproof bowl and cover, mixing bowl, scales, measuring jug and clean probe thermometer, knife, board and fine grater
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep pan sizes, cut dimensions and per-batch times fixed, and allow extra elapsed time. Cut chicken into strips no thicker than 1cm. Slice carrots into 2mm halfmoons and onion into 5mm pieces. Drain chickpeas, chop apricots 5mm and mint finely. Measure 2g lemon zest and 30ml juice. Wash hands and utensils after handling raw chicken.
Heat a 30cm 4l pan over medium-high heat. Divide chicken into two equal batches, no more than 300g each. Divide 15ml olive oil between them and cook each 6–8 minutes, turning, until golden and cooked through. Check thickest pieces 75°C for 30 seconds with a clean probe; continue and recheck if needed. Transfer to a clean plate.
Add remaining 15ml olive oil to the pan over medium heat. Cook all onion and carrots 8–10 minutes, stirring until starting to soften. Stir in all cumin and harissa for 1 minute, then add 100ml water. Cover and simmer 8–10 minutes until carrots are tender, stirring halfway.
Add all drained chickpeas to the vegetables and simmer 5 minutes until hot. Return cooked chicken and collected juices for 2 minutes until steaming hot throughout.
During the final simmer, dissolve all measured stock cube in 350ml freshly boiled water. Pour over all couscous in a 2l heatproof bowl, cover and stand 5 minutes. Fluff, then fold in all ready-to-eat apricots, measured zest and 15ml lemon juice.
Mix all Greek yoghurt with the remaining 15ml lemon juice and half the mint. Divide couscous, chicken, carrots, chickpeas and pan juices equally between bowls. Spoon yoghurt alongside and scatter remaining mint.
