One Pan Chicken and Pearl Couscous with Leeks and Harissa
A deeply flavorful one pan meal featuring golden seared chicken thighs nestled over pearl couscous cooked with tender leeks and harissa. Everything comes together in a single pan, the couscous soaking up all of the rich, spiced cooking juices until perfectly saucy and satisfying. Weeknight dinner that tastes like you spent the whole day in the kitchen.
Ingredients
- 5 lb chicken thighs bone in, skin on
- kosher salt
- 2 tbsp olive oil
- 2 large leeks thinly sliced, washed and dried
- 2 tbsp harissa sauce I like Mina brand
- 1 tsp cinnamon
- 3 packages Mina pearled couscous with turmeric and ginger
- 1½ cups boiling water
- 2 tbsp chopped parsley for garnish
Instructions
- Season chicken generously with kosher salt and let it sit 10 minutes to absorb.
- Place a 12-in cast iron pan with a lid on medium heat. Add olive oil and heat until shimmering. Working in batches, sear skin side down for 7-8 minutes, then flipping and cook another 7-8 minutes. Remove thighs from the pan and set aside on a plate
- After the thighs have been seared there will be some chicken fat in the pan, add leeks to pan and cook about 5 minutes until they have softened. Add in 2 tbsp of harissa sauce and 1 tsp of cinnamon and stir to incorporate.
- Use your hands to break up any clumps in the couscous while it's still in the packages. then add it into the pan along with the hot water. Stir everything together until it's well incorporated.
- Add back the chicken thighs, tucking them into the couscous. It will be a tight fit, but they can all get in there. Bring the pan back to a boil, cover and then drop it to a simmer for 15-20 minutes.
- Check chicken with a meat thermometer to ensure it has reached 165°. Top with parsley and serve straight from the pan.