Harissa chicken with Couscous
This delicious harissa chicken is the perfect weeknight meal served with saffron infused couscous. Learn how to make this spicy chicken recipe with a twist.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 chicken thighs (boneless and skinless)
- 1/4 cup olive oil (extra virgin )
- 3 tbsp harissa paste (homemade or store-bought)
- 3 clementines (juice of )
- 5 cloves garlic (minced)
- 2 cup fine couscous
- 2 cups chicken broth
- 1/2 cup boiling water
- 3 tbsp bloomed saffron (see notes)
Instructions
- 1
In a large bowl, mix olive oil, harissa paste, clementine juice and minced garlic cloves.
- 2
Add in the chicken thighs and stir well to make sure all pieces are covered with the marinade.
- 3
Cover with a plastic wrap and put the bowl in the refrigerator. Marinade for 2 to 24 hours.
- 4
Heat the grill pan over medium heat.
- 5
Place the chicken thighs on the grill pan and don't move them for about 5-8 minutes depending on their size.
- 6
Once cooked on one side, flip the harissa chicken and cook them on the other side for another 5-8 minutes.
- 7
Serve warm with saffron couscous.
- 8
Saffron couscous
- 9
Place couscous in a large bowl.
- 10
Mix water and chicken stock in a sauce pan and bring it to boil over medium high heat.
- 11
Pour the chicken stock on couscous and mix using a spoon.
- 12
Add in bloomed saffron and stir well.
- 13
Cover with a plate or a lid and let it sit on counter for 15-20 minutes.
- 14
Uncover and fluff the couscous using a fork.
- 15
Serve warm with harissa chicken.