Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Heat the oil in a deep, non-stick frying pan over a medium-high heat and fry the chicken thighs for 5-6 minutes on each side until really caramelised and cooked through. Lift out onto a plate, cover and rest until cool enough to handle, then shred.
Meanwhile, in the same pan, reduce the heat and gently cook the onion, fennel and garlic with some seasoning for 10 minutes, until soft. Stir in the harissa and couscous, until all the grains are coated.
Pour in the chicken stock and simmer for 10 minutes, then stir through the greens and shredded chicken, and cook for a further 5 minutes. Season and spoon into bowls.