Roasted vegetable couscous (far right), to serve
Harissa4 long fresh red chillies
1 To make harissa, cut chillies in half lengthways. Scrape away seeds then cut away the membranes. Discard. Roughly chop flesh. Place in a small food processor with garlic and seeds. Process until finely crushed. Add oil. Season. Process until smooth.
2 Place chicken in a large bowl. Add harissa and toss to coat. Refrigerate, covered, for 2 hours, or overnight to marinate.
3 Heat oil in a large flameproof roasting pan over a high heat. Add chicken, skin-side down first, in two batches. Cook for 5 minutes on each side, or until browned. Remove.
4 Reduce heat to medium-low. Add onions and garlic to same pan. Cook, stirring, until soft. Return chicken to pan with stock, tomatoes and lemon juice. Bring to boil. Cover tightly with a double layer of foil.
5 Cook in a hot oven (200C) for about 35 minutes, or until chicken is cooked through. Remove chicken and tomatoes. Place pan over a high heat. Bring to boil. Simmer for about 5 minutes, or until slightly thickened.
6 Meanwhile, remove flesh from lemon and discard. Finely chop rind. Combine with parsley and mint.
7 Return chicken and tomatoes to sauce. Sprinkle with roasted vegetable couscous. Garnish with parsley mixture._
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