Description
This Harissa sticky chicken with couscous combines tender, oven-roasted chicken thighs glazed in a spicy, sweet harissa and honey sauce, served atop fluffy couscous mixed with chickpeas, fresh coriander, and zesty lemon. A flavorful, one-pan dinner that balances heat, sweetness, and fresh herbs perfectly.
Ingredients
Scale
For the Chicken and Glaze
- 25g butter
- 3 tbsp harissa
- 3 tbsp honey
- ½ lemon, zested and juiced
- 8 skin-on, bone-in chicken thighs
- 1 tbsp oil
For the Couscous
- 1 large onion, chopped
- 300ml chicken stock
- 200g couscous
- small pack coriander, roughly chopped
- 400g can chickpeas, drained and rinsed
Instructions
- Prepare the Harissa Glaze: In a small pan, melt together the butter, harissa, honey, and lemon juice over low heat until well combined and smooth.
- Roast the Chicken: Preheat your oven to 200C (180C fan)/gas mark 6. Arrange the chicken thighs skin-side up on a baking tray. Pour the harissa glaze evenly over the chicken, coating each piece. Roast in the oven for 45-50 minutes, basting with the harissa glaze every 10 minutes to build up a sticky, flavorful coating.
- Cook the Onions: While the chicken roasts, heat the oil in a saucepan over medium heat. Add the chopped onion and cook for 8-10 minutes until softened and translucent, stirring occasionally to prevent burning.
- Prepare the Couscous: Pour the chicken stock into the saucepan with the softened onions and bring it to a boil. Remove the pan from heat, add the couscous, cover with a lid, and let it stand undisturbed for 4-5 minutes to absorb the stock completely.
- Mix in Additional Ingredients: Fluff the couscous with a fork, then stir in the drained chickpeas, roughly chopped coriander, and the lemon zest to add freshness and texture.
- Serve: Plate the couscous mixture and top with the sticky harissa chicken thighs. Spoon over any remaining juices from the roasting tray for extra flavor.
Notes
- For extra heat, add more harissa or sprinkle red chili flakes before roasting.
- Bone-in, skin-on chicken thighs provide more flavor and juiciness but can be substituted with breasts if preferred.
- The couscous can be swapped for quinoa or rice for a different texture or dietary preference.
- Leftover chicken and couscous can be stored in the fridge for up to 3 days and reheated gently.
- To make it vegetarian, omit the chicken and use vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: North African
Keywords: harissa chicken, sticky chicken, couscous recipe, North African chicken, honey harissa glaze, weeknight dinner
