Harissa Chicken with Couscous
User Reviews
5.0
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
628 kcal
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Course
Main Course
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Cuisine
Moroccan
Harissa Chicken with Couscous
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Harissa Chicken Couscous is so good. It features juicy pan-seared chicken thighs cooked with eggplant and harissa-flavored pearly couscous. It's served with grilled lemon, a tangy yogurt sauce and sweet and tart pomegranate arils. This easy dinner is spicy and flavorful and everything comes together easily in one-skillet. Serve with this Moroccan Carrot Noodle Salad with Golden Raisins, Goat Cheese and Harissa for the perfect Moroccan-inspired meal!
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Ingredients
Harissa Chicken:
- 2 bone-in chicken thighs
- 2 bone-in chicken drumsticks
- kosher salt
- freshly ground pepper
- 2 teaspoons olive oil
- 1/2 small eggplant sliced
- 1 shallot peeled and minced
- 3 garlic cloves peeled and minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 tablespoons harissa
- 2 cups couscous
- 1 1/2 teaspoon kosher salt
- 3 cups water or chicken broth
Things for garnish:
- 1 lemon sliced in half and grilled, as garnish
- 2 tablespoons yogurt as garnish
- 2 tablespoons pomegranate seeds as garnish
- 2 tablespoons minced Italian parsley as garnish
Instructions
- This first step of cooking the chicken takes a bit of time (around 30 minutes) so I used this time to prep the rest of the dish. It worked out splendidly!
- Sprinkle both sides of the chicken thighs and drumsticks with a few pinches of salt and a few turns of freshly ground pepper. To a large skillet, set over medium-high heat, add the oil. When the oil is hot, swirl it around a bit and then add the chicken, skin-side down, and cook for about 15 minutes, until the skin is golden brown. Flip and cook on the opposite side for an additional 15 minutes. Remove the chicken from the pan and set aside.
- Add the pieces of eggplant and cook for 2 to 3 minutes on each side. Add the eggplant to the plate with the par-cooked chicken.
- Turn the flame down to medium-low and add the shallot, garlic, spices and salt. Cook for 2 to 3 minutes, until the shallot is translucent. Add the harissa, splash of water and mix until the harissa is combined with the water and spices. Add the couscous and mix until the couscous is covered and coated in the spice mixture, about 2 to 3 minutes.
- Nestle the chicken into the couscous and add the eggplant around the chicken. Pour the water or chicken broth (for the record, I used water and it was delicious!) in different spots hitting the couscous. Bring the flame to medium-high heat and simmer the couscous mixture for about 10 to 12 minutes. You’ll notice that the water should be mostly evaporated. Give the couscous a try and if it needs a bit more time, keep it on the stove for an additional 2 to 3 more minutes.
- While it’s cooking, prepare the garnishes. I grilled some lemon over my gas stove. I squeezed a bit of lemon juice and stirred in a splash of water to the yogurt and whisked it together to thin it out. And I chopped up some Italian parsley.
- Remove the harissa chicken dish from the heat and squeeze the grilled lemon over the chicken and couscous. Drizzle with the yogurt, sprinkle with the pomegranate seeds and Italian parsley. Serve immediately.
- This dish is delicious as leftovers and is good for up to 3 days when stored in an airtight container in the fridge.
Equipments used:
Notes
- Prep the eggplant and garnishes while the chicken is cooking. Browning the chicken takes 30 minutes, so I used this time to prep the rest of the dish, that way everything came together much quicker.
- Other vegetables – Add in canned chickpeas for added texture. Green or Kalamata olives, freshly chopped mint or cilantro.
- Couscous – Substitute it for brown rice or quinoa. Refer to the package’s instructions for the water amounts. If you are using couscous make sure to use pearly couscous, it’s larger than regular couscous which resembles rice.
- Storage instructions – Store leftovers in an air-tight container in the fridge for up to 3 days. Reheat in the microwave until hot.
Nutrition Information
Show Details
Serving
4g
Calories
628kcal
(31%)
Carbohydrates
80g
(27%)
Protein
33g
(66%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
110mg
(37%)
Sodium
1790mg
(75%)
Potassium
704mg
(20%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
358IU
(7%)
Vitamin C
22mg
(24%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 628kcal | 31% |
| Carbohydrates | 80g | 27% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 110mg | 37% |
| Sodium | 1790mg | 75% |
| Potassium | 704mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 22mg | 24% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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