This is one of those beautifully easy meals where it all goes into one dish and comes out as an unbelievably tasty meal, with all the food groups covered. Perfect for casual weekend entertaining or family feasts.
8 chicken thighs
1 small pot harissa paste
2 red onions
1 tbsp olive oil
2 large handfuls cherry tomatoes
2 handfuls pitted black olives
1 can chickpeas
400ml chicken stock
100ml white wine
Couple of handfuls chopped feta
Chopped flatleaf parsley
Put the chicken thighs into a large bowl, and empty over the harissa paste, then massage it into the meat, and allow to marinate for a few hours or overnight.
Preheat the oven 180
Roughly chop the red onions and put into a large deep rectangular baking dish, lay the marinated chicken on top and drizzle over the olive oil.
Cook for 25 minutes, then take out of the oven and briefly remove the chicken pieces to a warm plate.
Add the couscous, tomatoes, chickpeas and olives and pour over the stock and wine. Give it all a good stir, then nestle the chicken pieces back into the dish and return to the oven for another 20 minutes.
Remove the dish from the oven, sprinkle over the feta and parsley, then bring to the table for everyone to dig in. Serve with greek yogurt and a nice dark green leafy salad on the side.