Spicy Chicken with Harissa and Mushrooms

recipe

Spicy Chicken with Harissa and Mushrooms

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Harissa is a fiery sauce from Tunisia. It's available in larger supermarkets and ethnic shops and is a classic accompaniment to couscous. Be warned, it is very hot and a little goes a long way!

Ingredients

1 1/2 tsp cumin seeds
1? tsp coriander seeds
2 tbsp olive oil
4 boneless chicken breasts
2 shallots (or 1 small onion), chopped
250g baby button mushrooms, halved or left whole
salt
125ml white wine
1-2 tbsp harissa (depending on how hot you like it)
600ml hot chicken stock
fresh parsley, chopped
Harissa is a hot sauce or paste made with chillies, garlic, cumin, coriander, caraway and oil.

Serves: 4 Preparation: 10 Cook Time: 60 Total Time: 70min

Directions

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Heat a large frying pan and dry-fry the cumin and coriander seeds until begin to smoke and become aromatic. Remove to a pestle and mortar, allow to cool, then crush.
Heat the oil in the pan and brown the chicken breasts until nice and golden then remove to a plate.
Lower the heat and cook the shallots or onion until soft then add the mushrooms and salt and cook for another few minutes until soft.
Pour over the wine, add the spices and boil until most of the liquid has reduced off.
Stir the harissa into the hot stock until dissolved. Pour l of stock into the mushroom mixture.
Return the chicken to the pan, cover and simmer for 10-15 minutes or until the chicken is done.
Meanwhile, pour the rest of the hot stock and harissa over the couscous and leave to absorb. Season with salt and fluff up with a fork. To serve, spoon the couscous on to plates and lay a chicken breast on top. Spoon over plenty of mushroom sauce and garnish with the chopped parsley.