Dinner

Harissa Sticky Chicken with Couscous Recipe

ByBen Miller December 2, 2025December 2, 2025

Introduction

This Harissa sticky chicken with couscous is a vibrant and flavorful dish, perfect for a cozy dinner. The spicy-sweet chicken pairs beautifully with fluffy couscous and chickpeas, creating a satisfying meal full of warmth and zest.

A white scalloped-edge dish holds a bed of pale yellow couscous mixed with green herbs and scattered light beige chickpeas, creating a textured base layer. On top, there are seven pieces of roasted chicken thighs with a crispy, deep reddish-brown skin, giving a rich, caramelized look. To the side, a small white bowl contains a thick red sauce, with a white pestle resting inside, showing a touch of sauce on its surface. Nearby, a spoon and a fork, both silver, lie on the white parchment lining the dish, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

25g butter
3 tbsp harissa
3 tbsp honey
½ lemon, zested and juiced
8 skin-on, bone-in chicken thighs
1 tbsp oil
1 large onion, chopped
300ml chicken stock
200g couscous
small pack coriander, roughly chopped
400g can chickpeas, drained and rinsed

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a small pan, melt together the butter, harissa, honey, and lemon juice until smooth.
Step 2: Arrange the chicken thighs on a baking tray and pour the harissa mixture evenly over them. Roast in the oven for 45-50 minutes, basting with the harissa every 10 minutes to create a sticky glaze.
Step 3: While the chicken cooks, heat the oil in a saucepan over medium heat. Add the chopped onion and cook for 8-10 minutes until softened and translucent.
Step 4: Pour in the chicken stock and bring to a boil. Stir in the couscous, then immediately turn off the heat. Cover with a lid and let it stand for 4-5 minutes until the couscous has absorbed the stock.
Step 5: Fluff the couscous with a fork, then stir in the chopped coriander, chickpeas, and lemon zest for added freshness.
Step 6: Serve the sticky harissa chicken on a bed of the couscous mixture and spoon over any juices from the roasting tray for extra flavor.

Tips & Variations

For a milder version, reduce the amount of harissa or substitute with a mild chili paste.
Add toasted nuts like almonds or pine nuts to the couscous for extra texture and crunch.
Use skinless chicken thighs or breasts if you prefer leaner meat, but adjust cooking time accordingly.
Include some roasted vegetables such as bell peppers or courgettes alongside the chicken for a complete meal.

Storage

Store any leftover chicken and couscous in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The chicken juices can be spooned over the reheated dish to keep it moist and flavorful.

How to Serve

The image shows a white plate filled with a bed of pale yellow couscous mixed with green herbs and light beige chickpeas, creating a textured and slightly crumbly base layer. On top of the couscous, there are seven evenly spread pieces of well-cooked chicken thighs with shiny, dark reddish-brown, slightly charred skin, giving a rich and crispy appearance. A white bowl with a dark red sauce and a white mortar partially covered with sauce is placed in the lower right corner of the plate. A metal spoon and a fork rest on the upper right side of the plate on white parchment paper. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the couscous with a gluten-free grain such as quinoa or millet to make the dish gluten-free.

How do I know when the chicken is cooked?

The chicken is cooked when its juices run clear and the internal temperature reaches 75°C (165°F). The skin should be crispy and golden brown from roasting.