Air fryer harissa chicken with herby couscous
A simple citrus marinade adds so much flavour to this chicken breast and couscous dinner, served on thick garlic yoghurt. This recipe is part of an air fryer meal plan for two. Each serving provides 693 kcal, 59.6g protein, 58.1g carbohydrate (of which 22g sugars), 24.3g fat (of which 7.9g saturates), 2.1g fibre and 2.24g salt.
Ingredients
- Olive Oil20 ml
- Vegetable broth (hot)150 ml
Instructions
6 steps- 1
Whisk the harissa, orange zest, orange juice and honey together in a medium bowl. Add the chicken, season with a little salt and black pepper and toss together well. Cover and leave to marinate in the fridge for 30 minutes (you can miss out the marinating step if you like, but even just a few minutes adds a lot of flavour to the dish).
- 2
Place each chicken breast on a small sheet of oiled kitchen foil, smooth-side down, and bring up the sides to create a shallow bowl to catch the cooking juices.
- 3
Place the chicken in the foil bowls in your air fryer, leaving space between them for the air to flow. Spoon any remaining marinade over each breast. Air fry at 180C for 13-15 minutes, or until the chicken is cooked through, turning after 6 minutes.
- 4
While the chicken is cooking, tip the couscous into a heatproof bowl and stir in the hot stock. Cover and leave to stand for 5 minutes. Fluff up with a fork and mix with the olive oil, herbs and lots of ground black pepper. Set aside.
- 5
Mix the yoghurt and garlic together and spread over two dinner plates. Once the chicken is cooked, leave the air fryer drawer slightly ajar and allow the meat to rest for 5 minutes.
- 6
Place the rested chicken on top of the yoghurt and serve with the couscous, drizzled with any juices that have collected in the foil bowls. Scatter with the fresh herbs.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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