Harissa Chicken with Couscous
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 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
Description
This recipe begins by seasoning and pan-searing chicken thighs and drumsticks with salt and pepper until the skin crisps and turns golden, requiring about 30 minutes total. Sliced eggplant is briefly cooked and combined with the chicken. Shallots and garlic are softened with ground cumin and coriander, then blended with harissa paste and a splash of water to form a fragrant, mildly spicy sauce. Couscous is added and cooked in broth or water following package instructions, allowing it to absorb these flavors.
After cooking, the dish is garnished with grilled lemon halves, yogurt for creaminess, pomegranate seeds for tart sweetness, and minced Italian parsley for freshness. This combination delivers a complex flavor profile with an interplay of spiced chicken, smoky eggplant, and bright garnishes. Couscous serves as a light, fluffy base to hold the rich components.
Preparation steps such as browning the chicken before assembling the rest of the dish help streamline cooking. Leftovers keep well refrigerated and can be reheated safely. Various vegetable additions like chickpeas or olives can personalize texture and flavors, while substituting whole grain options for couscous offers alternative grains based on preference.
Ingredients
Harissa Chicken:
- 2 chicken thigh bone-in
- 2 chicken drumstick bone-in
- kosher salt
- black pepper freshly ground
- 2 teaspoons olive oil
- 1/2 eggplant sliced, small
- 1 shallot peeled and minced
- 3 garlic peeled and minced, cloves
- 1 teaspoon cumin ground
- 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 parsley as garnish, Italian, minced
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.
Notes
- Prep sliced eggplant and garnishes while chicken browns to save time.
- Add canned chickpeas or olives and fresh herbs like mint or cilantro to vary the dish.
- Use pearly couscous for this recipe; substitute with brown rice or quinoa as needed, adjusting water per package directions.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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