Tender chicken thigh simmered with harissa, figs, chickpeas and coriander, served with bright citrus couscous and a warm flatbread. Fragrant North African comfort.
How to heat
- Heat the chicken pouch in boiling water for 12 minutes, then rest for 1 minute.
- Poach the flatbread in the bag for 8 minutes (or warm in a toaster).
- Plate the couscous and pour over the chicken.
⚠️ Caution: contents will be hot.
