Now here is a dish to awaken the taste-buds in a summer that stays somewhat reticent! A little warmth from the harissa and chilli with a tang from the shallot pickle.
- 12 chicken thigh fillets
- 2 tbsp rose harissa paste
- 1 green chilli, deseeded and finley chopped
- 3 garlic cloves, crushed
- 500g fresh broad beans, podded (or 175g frozen)
- 200g couscous
- 2 shallots, finely sliced
- 60ml stratta sweet medlar vinegar
- 2 tbsp extra virgin olive oil
- 25g flat leaf parsley
Toss the chicken thighs with the harissa, chilli and garlic. Season and ideally leave to marinade for an hour in the fridge.
Cook the broad beans for 2-3 minutes in salted water. Drain and run under cold water then remove the outer pale green skins. Set aside.
Put the couscous in a bowl, season and pour over 300ml boiling water. Cover and set aside for 10 minutes.
Put the shallots in a bowl with the medlar vinegar; set aside.
Heat 1 tbsp olive oil in a large frying pan over a medium high heat. Fry for 15-18 minutes, turning often, until there is no pink meat and the juices run clear. Transfer to a plate, cover with foil and leave to rest.
Fluff the couscous with a fork and add the remaining 1tbsp olive oil. Finely chop the parsley stalks and most of the leaves and stir into the couscous with the shallots, their pickling liquor and broad beans.
Serve the chicken on the couscous with a sprinkling of parsley on top.