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Air Fryer Harissa Chicken with Lemon Couscous

Spiced chicken thighs crisped in the air fryer, served over couscous steamed with stock, lemon and parsley.

Total
30 min
Hands on
15 min
Serves
4
Method
airfryer
Cuisine
North African

Per serving · estimated

Energy
600 kcal
Protein
52 g
Fat
20 g
Carbs
52 g
Freshly cooked Air Fryer Harissa Chicken with Lemon Couscous

Method

  1. Step 1 of 9

    Heat the air fryer to 200°C.

    200 °C / 392 °F
    airfryer preheat
  2. Step 2 of 9

    Toss the chicken thighs with harissa, olive oil, cumin, smoked paprika, salt and pepper until evenly coated.

    • Boneless skinless chicken thighs
    • Harissa paste
    • Olive oil
    • Ground cumin
    • Smoked paprika
    • Salt
    • Black pepper
  3. Step 3 of 9

    Lay the thighs in a single layer in the air fryer basket and cook 14 minutes, turning once halfway.

    • Boneless skinless chicken thighs
    200 °C / 392 °F14 min
  4. Step 4 of 9

    Meanwhile bring the stock to the boil in a small pan on the hob.

    • Chicken or vegetable stock
    bring to boil
  5. Step 5 of 9

    Put the couscous in a bowl, pour over the hot stock, cover and leave 5 minutes.

    • Couscous
    • Chicken or vegetable stock
    5 min
  6. Step 6 of 9

    Chop the parsley and cut the lemon into wedges.

    • Parsley
    • Lemon
    chop herbs
  7. Step 7 of 9

    Fork through the couscous with the parsley, a squeeze of lemon and a little salt.

    • Couscous
    • Parsley
    • Lemon
    • Salt
  8. Step 8 of 9

    Check the thickest thigh has reached 74 °C and the juices run clear; give them 2 more minutes if not.

    • Boneless skinless chicken thighs
    74 °C / 165 °FPoultry (whole, parts, and ground) to 74 °C / 165 °F
    juices run clear
    What ‘ready’ looks like
  9. Step 9 of 9

    Rest the chicken 3 minutes, slice thickly and serve on the couscous with yoghurt and lemon wedges.

    • Boneless skinless chicken thighs
    • Couscous
    • Greek yoghurt
    • Lemon
    3 min

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