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.