Recipes

Ingredients

• Harissa Marinade
• 1 tsp ground cumin
• 1 tsp caraway seed
• 1 tsp cinnamon
• 1 tsp ground coriander
• 2 small red chilies, finely minced or 2 tsp chili paste
• 4 cloves garlic, minced
• ½ cup olive oil
• 2 Tbsp lemon juice
• 2 Tbsp mint, chopped
• 2 Tbsp cilantro, chopped
• 1 tsp salt
• ½ tsp freshly ground pepper
• 4 large chicken breasts, skinless and deboned, cut into 1-inch pieces
• 8 chicken thighs, skinless and deboned, cut into 1-inch pieces
• 2 cups grapes, rinsed and dried
• ½ cup white wine
• ¼ cup brown sugar
• 14 oz chicken stock
• 2 Tbsp butter
• ½ tsp ground allspice
• ½ tsp ground coriander
• ½ tsp ground cumin
• juice of one lemon
• 2 cups couscous
• ½ small red onion, chopped
• ½ small red pepper, diced
• ½ small green pepper, diced
• ½ cup chopped mint
• ¼ cup chopped cilantro
• ⅔ cups macadamia nuts or cashews, roasted and chopped
• 1½ cups grapes, cut in half

Instructions

1. Process spices, chilies and garlic in a food processor until combined. Add oil, lemon juice, herbs and ½ tsp salt and process until smooth. In a mixing bowl, add the spice mixture to the chicken, grapes, white wine and brown sugar and toss until well mixed. Cover and refrigerate overnight or at least 6 hours.
2. Preheat oven to 350F. Transfer chicken to a baking dish and bake for 45 minutes or until cooked.
3. For the couscous, combine chicken stock, butter, spices, and juice in a saucepan, bring to a boil. Remove from heat and add couscous. Stir well, cover and let sit for 5 minutes. Stir with a fork to fluff grains. Stir in onions, peppers, nuts and grapes. Season to taste and mix well.
4. Serve chicken with couscous and garnish with cilantro.