Harissa Spiced Chicken Thighs and Couscous
Juicy harissa chicken thighs and tender pearl couscous come together in one skillet for a cozy, flavor-packed dinner!
Ingredients
For the Marinade
- ¼ cup fresh lime juice
- 2 tablespoons chopped garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 to 6 bone-in skin-on chicken thighs
For Cooking the Chicken and Couscous
- 2 tablespoons vegetable oil
- 1 cup sliced onions or shallots
- 1 tablespoon tomato paste
- 1 teaspoon harissa seasoning blend, or 2 to 3 teaspoons harissa paste
- ½ teaspoon ground turmeric
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt, plus more as needed to taste
- 1 cup pearl couscous, Israeli couscous
- 1 ¼ cups low-sodium chicken broth
- ¼ cup coarsely chopped cilantro or parsley
Recommended Equipment
- 12-inch nonstick skillet with lid or cast iron
Instructions
- Combine the lime juice, garlic, olive oil, cumin, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper in a large resealable food storage bag. Add the chicken thighs and seal the bag. Refrigerate for 1 to 2 hours. Remove the chicken thighs from the marinade, let excess drip off, and discard the marinade.1/4 cup fresh lime juice | 2 tablespoons chopped garlic | 2 tablespoons olive oil | 1 teaspoon ground cumin | 1/2 teaspoon kosher salt | 1/4 teaspoon black pepper | 4 to 6 bone-in skin-on chicken thighs
- Heat the vegetable oil in a large, deep skillet or sauté pan with a lid over medium-high heat. Pat the chicken thighs dry, especially on the skin side, then add them to the skillet, skin side down. Cook for 6 to 8 minutes, or until the skin is a deep golden brown, then turn and cook 3 minutes longer. Remove to a plate and set aside. At this point, the chicken will not be fully cooked; you will finish cooking it with the couscous. Drain off excess grease, leaving about 1 to 2 tablespoons in the pan.2 tablespoons vegetable oil
- Reduce the heat to medium and add the sliced onions or shallots. Cook, stirring frequently, for 4 to 5 minutes or until translucent. Add the tomato paste, harissa seasoning or paste, turmeric, cinnamon, and 1/2 teaspoon of kosher salt, and cook for 1 minute.1 cup sliced onions or shallots | 1 tablespoon tomato paste | 1 teaspoon harissa seasoning blend | 1/2 teaspoon ground turmeric | 3/4 teaspoon ground cinnamon | 1/2 teaspoon kosher salt
- Add the couscous to the pan and stir to combine with the onions and seasonings. Add the chicken broth to the pan and bring to a simmer. Reduce the heat to low and add the chicken thighs to the pan, skin side up, along with any accumulated juices left on the plate.1 cup pearl couscous | 1 1/4 cups low-sodium chicken broth
- Cover the skillet and simmer for 12 to 15 minutes or until the chicken is cooked through and the couscous is just tender. The minimum safe temperature for chicken is 165°F, but chicken thighs are best cooked to 175°F to 185°F. Taste and season with additional salt, as needed.
- Garnish with 1/4 cup of coarsely chopped cilantro or parsley.1/4 cup coarsely chopped cilantro or parsley
Nutrition
Calories: 619kcalCarbohydrates: 36gProtein: 31gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 142mgSodium: 721mgPotassium: 449mgFiber: 2gSugar: 1gVitamin A: 121IUVitamin C: 0.1mgCalcium: 35mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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