Crispy Harissa Chicken & Couscous
Serves 420 mins prep
Crispy Harissa Chicken & Couscous features flavorful chicken thighs with crispy skin and aromatic couscous infused with harissa, garlic, and olives. A complementary side dish to complete a delicious meal.
0 servings
What you need
tbsp olive oil
clove garlic powder
cup pearl couscous
tsp ground cumin
cup harissa
pinch salt
cup chicken broth
fl oz lemon juice
bunch parsley
tsp paprika
pinch black pepper
clove garlic clove
Instructions
1. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, cumin, paprika, and garlic powder. Optional: Let the chicken rest uncovered in the refrigerator for 30 minutes to a few hours for even crispier skin. 2. Preheat the oven to 400°F. Heat a large oven-safe skillet over medium-high heat and add the olive oil. Place the chicken skin-side down and cook undisturbed for 8–10 minutes, until the skin is deeply golden and releases easily from the pan. Flip and cook for 2 more minutes. Transfer the chicken to a plate. 3. Reduce the heat to medium. Add the 3 quartered shallots to the skillet and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the harissa paste and cook for 1 minute. Stir in the couscous and toast for about 2 minutes. Pour in the chicken broth, lemon zest, lemon juice, and stir in the Castelvetrano olives. Bring to a gentle simmer. 4. Nestle the chicken thighs on top of the couscous, making sure the skin stays above the liquid as much as possible. Do not cover the pan. Transfer to the oven and bake for 20–25 minutes, or until the chicken reaches 175°F and the couscous is tender. If the couscous begins looking dry, add a splash of broth around the edges of the pan—avoid pouring it over the chicken. 5. Turn the broiler on high and broil for 2–4 minutes, watching closely, until the chicken skin is extra crispy. 6. Sprinkle with fresh parsley and an extra squeeze of lemon before serving.
