Roasted harissa apricot chicken with almond and herb couscous

Ingredients

• 1.6 kg chicken
• 2½ tbsp harissa
• 1 tbsp maple syrup
• 1 tbsp smoked paprika
• 150 gm dried apricots
• 8 golden shallots, quartered
• 1 tbsp plain flour
• 50 gm unsalted butter, chopped
• 125 ml (½ cup) chicken stock
• 250 ml (1 cup) unsweetened almond milk

Almond and herb couscous

• 180 gm instant couscous
• 2 cups (loosely packed) soft herbs, coarsely chopped (such as mint, coriander and parsley)
• 80 ml (⅓ cup) extra-virgin olive oil
• Finely grated rind and juice of
• 1 lemon
• 50 gm almonds, roasted and chopped

Directions

1. Preheat oven to 220˚C fan-forced. Mix harissa, maple syrup and paprika together and season. Rub over chicken. Place in a deep-sided roasting tray.
2. Toss the apricots and shallots in flour and place in the tray. Add butter, stock and almond milk to tray. Cover with foil and roast until chicken is starting to go golden (20 minutes).
3. Remove foil, continue to roast until chicken is blistered and sauce is bubbling (20 minutes). Rest for 10 minutes.
4. Meanwhile, for almond and herb couscous, place couscous in a bowl, add 375ml boiling water, cover with plastic wrap and stand until liquid is absorbed (4-5 minutes). Fluff up with a fork, add herbs, oil, lemon rind and juice, and almonds. Season and toss to combine.
5. Serve chicken on a serving platter with couscous on the side.