Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of North Africa! This Harissa Chicken with Saffron Couscous is not just a meal, it's an explosion of flavors that will make your kitchen feel like a gourmet restaurant. Imagine crispy, spicy chicken with a golden-hued couscous that's so aromatic, it'll have your family and friends begging for seconds before they've even taken their first bite!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: North African
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons harissa paste
- 1 cup couscous
- 2 cups chicken broth
- 1/2 teaspoon saffron threads
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to bring to room temperature. Pat chicken dry with paper towels to ensure crispy skin.
- Crush saffron threads between your fingers and steep in 1/4 cup of warm chicken broth for 10 minutes to release its full flavor and golden color.
- Season chicken thighs generously with salt and pepper. Spread harissa paste evenly over both sides of the chicken, ensuring complete coverage.
- Heat a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-7 minutes until skin becomes golden brown and crispy.
- Flip chicken thighs and cook for an additional 5-6 minutes, or until internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and let rest on a cutting board. In the same skillet, add remaining chicken broth and saffron-infused liquid.
- Bring liquid to a boil, then add couscous. Remove from heat, cover, and let stand for 5 minutes until liquid is absorbed.
- Fluff couscous with a fork, season with salt and pepper to taste.
- Plate couscous, top with crispy harissa chicken, and garnish with freshly chopped parsley.
Tips
- Pro cooking tips to elevate your Harissa Chicken Saffron Couscous:
- Use high-quality harissa paste for the most authentic flavor - the better the paste, the more complex your chicken will taste.
- Allow the saffron to steep properly to extract its full color and delicate flavor profile.
- Pat the chicken completely dry before seasoning to ensure the crispiest skin possible.
- Use a meat thermometer to check chicken doneness - 165°F is the perfect internal temperature.
- Let the chicken rest after cooking to keep the meat juicy and prevent dry texture.
- For extra richness, consider using homemade chicken broth instead of store-bought.
- Toast the couscous briefly in the skillet before adding liquid for a nuttier flavor.
- Fresh parsley is key - chop it just before garnishing to maintain its vibrant color and flavor.
Nutrition Facts
Calories: 287kcal
Carbohydrates: 9g
Protein: 26g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 80mg
