1. Heat oven to 400 degrees. Line a baking sheet with foil and place a rack on top. Coat the rack with cooking spray.
2.
In a small saucepan, whisk together the butter, harissa, honey and lime
juice over medium heat until the butter is completely melted. Arrange
the chicken on the prepared baking rack and season with salt and pepper.
Brush with half of the harissa mixture and bake for 20 minutes. Brush
with the remaining harissa and bake for 20 minutes longer.
3.
Meanwhile, heat olive oil in a saucepan over medium heat. Add the onion
and cook for 5 minutes, stirring often. Pour in the stock, bring to a
boil, then add the couscous. Turn the heat off and allow the couscous to
sit for 5 minutes, then fluff with a fork. Add the parsley, almonds and
raisins and stir to combine.
4. Scoop the couscous onto serving plates (or one large serving platter), top with chicken and serve.
Harissa Chicken with Herbed Couscous
Serves 6
All you need:
4 tablespoons unsalted butter
2 tablespoons harissa
2 tablespoons honey
Juice of 1 lime
6 boneless, skinless chicken thighs
Salt and pepper, to taste
Couscous
1 tablespoon olive oil
1 small onion, diced small
2 cups chicken stock
1 (10 oz.) box couscous
1 small bunch flat-leaf parsley, chopped
1/2 cup toasted sliced almonds
1/4 cup golden raisins
All you do:
1. Heat oven to 400 degrees. Line a baking sheet with foil and place a rack on top. Coat the rack with cooking spray.
2. In a small saucepan, whisk together the butter, harissa, honey and lime juice over medium heat until the butter is completely melted. Arrange the chicken on the prepared baking rack and season with salt and pepper. Brush with half of the harissa mixture and bake for 20 minutes. Brush with the remaining harissa and bake for 20 minutes longer.
3. Meanwhile, heat olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes, stirring often. Pour in the stock, bring to a boil, then add the couscous. Turn the heat off and allow the couscous to sit for 5 minutes, then fluff with a fork. Add the parsley, almonds and raisins and stir to combine.
4. Scoop the couscous onto serving plates (or one large serving platter), top with chicken and serve.