Harissa Chicken with Vegetables and Couscous

Total Time:

1 hour

Serves:

4 Servings

Category:

Chicken, 45 min or more

Level:

Share this Recipe:

Easy

Recipe Description

A flavorful and spicy one-pan meal that brings bold North African-inspired flavor to your weeknight dinner table — with minimal cleanup. The harissa gives the chicken and potatoes a rich, smoky heat, and everything roasts together beautifully. Just boil some couscous on the side, and you've got a hearty, healthy dinner!

Ingredients

3–4 red potatoes
2 tsp garlic powder
1/2 cup harissa sauce
4 bone-in, skin-on chicken thighs
1 broccoli floret
2 cups couscous
Sesame seeds (for topping)
Fresh parsley
Olive oil
Salt and pepper

Preparation

Preheat oven to 400°F (200°C).
Chop the red potatoes and place them in a bowl. Drizzle with olive oil, then add salt, pepper, 1 tsp garlic powder, and ¼ cup harissa sauce. Toss to coat.
Transfer the potatoes to a parchment-lined baking tray.
In the same bowl, add the chicken thighs. Season with olive oil, salt, pepper, 1 tsp garlic powder, and ⅛ to ¼ cup harissa sauce (depending on how spicy you like it). Toss to coat.
Add the chicken to the baking tray with the potatoes. Drizzle with a bit more olive oil so it will crisp in the oven.
Roast in the oven for 40 minutes.
When there are 15 minutes left on the timer, bring a large pot of water to a boil and cook 2 cups of couscous for about 10 minutes, or according to package instructions.
Also, chop broccoli and season with olive oil, salt, and pepper. Add to the baking tray with chicken and potatoes for the final 10 minutes of roasting.
Once done, plate your couscous with roasted broccoli, crispy potatoes, and harissa chicken. Top with sesame seeds and fresh parsley, if desired.