This couscous recipe both simple and delicious. It comes together in less than an hour, involves minimal cleanup and there will not be any leftovers!
Easy Chicken Thighs with Leek and Harissa Israeli Couscous
Tender, spice-kissed chicken thighs are seared until golden and braised in a fragrant blend of warm spices—before being nestled atop fluffy Israeli couscous studded with caramelized leeks. A fiery spoonful of harissa ties it all together, adding bright, smoky heat that makes every bite irresistibly cozy and bold.
Equipment
- 1 12 in Cast Iron Skillet with a lid
Ingredients
- 6 pieces chicken thigh
- 2 tsp kosher salt plus more
- 2 tbsp olive oil
- 2 leeks white and light green parts, cut into half inch moons
- 2 tbsp harissa
- 2 tsp cinnamon
- 1 tsp turmeric
- 1 1/4 cup Israeli couscous
- 1 3/4 cup chicken broth (or consume in hot water)
- fresh herbs such as mint or cilantro (optional)
Instructions
- Preheat your oven to 350.
- Rub salt on your chicken thighs and allow them to sit for 5 minutes.
- In a 12 inch cast iron skillet on medium heat, add olive oil until in glistens. Working in batches, render the fat from the chicken thighs by searing them skin side down for 5-6 minutes, flipping them over and cooking the other side for 5-6 minutes. You want a nice golden color. Transfer the thighs to a parchment lined baking sheet and finish in the preheated oven for 30 minutes.
- Add leeks to the skillet, season with salt and allow them to soften for about 5 minutes, turning occasionally.
- Once soft, add in harissa, cinnamon and turmeric, mix in and allow flavors to bloom. About 1 minute.
- Add Israeli couscous into the skillet and mix well with the shmaltzy mixture.
- Pour in chicken stock and bring to a boil. Cover and turn down the heat to low. Cook undisturbed for 20 minutes.
- Remove chicken from the oven, add it in over the couscous. Top skillet with fresh herbs and serve.
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