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- 4 chicken thighs, bone-in and skin-on - 3 tablespoons harissa paste - 2 tablespoons olive oil I love using chicken thighs for this dish. They stay juicy and tender. The skin adds crispiness and flavor. Harissa paste brings warmth and spice. It’s a North African blend with peppers and spices. Olive oil keeps everything moist and adds richness. - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 red onion, cut into wedges The veggies are colorful and tasty. Red bell pepper adds sweetness. Zucchini gives a nice texture. Red onion brings a sharp bite. Roasting them with the chicken makes them soft and full of flavor. - 1 cup couscous - 1 ½ cups chicken broth - Salt and pepper to taste Couscous is a quick and easy grain. It cooks fast and soaks up flavors well. Using chicken broth instead of water adds depth. Just a pinch of salt and pepper enhances everything. This dish is all about balance, and these ingredients do just that. - Preheat the oven to 425°F (220°C). - In a bowl, mix the harissa paste, olive oil, smoked paprika, lemon zest, lemon juice, salt, and pepper. This is your marinade. - Coat the chicken thighs with the marinade. Make sure they are fully covered. - For the best flavor, let them marinate for at least 30 minutes. You can also marinate them overnight in the fridge. - Take a large sheet pan and arrange the marinated chicken thighs skin side up. - Surround the chicken with sliced red bell pepper, zucchini, and red onion. Drizzle a bit of olive oil over the veggies and season with salt and pepper. - Place the sheet pan in the oven and roast for about 30-35 minutes. The chicken should reach 165°F (75°C) and have crispy skin. - While the chicken roasts, boil 1 ½ cups of chicken broth in a saucepan. - After boiling, remove from heat and stir in 1 cup of couscous. Cover and let it sit for about 5 minutes until fluffy. - Fluff the couscous with a fork and add salt and pepper to taste. Marinating your chicken overnight makes a big difference. It allows flavors to soak in deeply. If you’re in a hurry, let it marinate for at least 30 minutes. To enhance flavor, add a pinch of salt and fresh herbs like thyme or oregano to the marinade. This will create a more complex taste. To ensure crispy chicken skin, pat the chicken dry before marinating. This helps the skin crisp up nicely in the oven. Arrange the chicken thighs skin-side up on the sheet pan. For perfect vegetable roasting, cut the veggies into even sizes. This helps them cook at the same rate. Don’t crowd the pan; give each piece room to roast. For a beautiful presentation, serve the chicken over the fluffy couscous. Arrange the roasted veggies around the chicken for color. Garnish the dish with fresh parsley for a pop of green. You can also add lemon wedges on the side for an extra zesty touch. {{image_2}} You can switch the chicken thighs for other meats. Try using bone-in chicken breasts or even pork chops. These options will still taste great with harissa. If you prefer plant-based protein, use firm tofu or chickpeas. Both options soak up flavors well. For vegetables, use what you have at home. Sweet potatoes or carrots work well. You can also try broccoli or asparagus for a different taste. Don't be afraid to mix and match based on your preference. You can change the spice blend to fit your taste. Instead of harissa, you can use curry paste or a mix of cumin and coriander. These spices will give your dish a new twist. To add sweetness, consider adding honey or maple syrup. A pinch of cayenne pepper or chili flakes can bring more heat. Adjust these spices based on how spicy you like your food. If you're looking for gluten-free options, replace couscous with quinoa or rice. Both are great substitutes and work well with the chicken. For low-carb diets, you can skip the grains altogether. Serve the chicken and veggies over a bed of leafy greens. This keeps your meal light while still being delicious. To keep your sheet-pan harissa chicken fresh, store leftovers in an airtight container. Place the container in the fridge within two hours of cooking. This helps keep the chicken moist and safe to eat. If you want to freeze it, let the chicken cool first. Wrap it tightly in plastic wrap and then place it in a freezer bag. This prevents freezer burn and keeps flavors intact. For the best taste, reheat in the oven. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warmed through. This method keeps the skin crispy. If you're short on time, use the microwave. Place chicken and couscous in a microwave-safe dish. Heat for 2-3 minutes, stirring halfway through. This is quick but may not keep the skin crispy. In the fridge, your leftovers can last up to four days. After that, the quality may drop. In the freezer, they can stay good for about three months. Just remember to label your bags with the date. This way, you know when to use them. Enjoy those tasty flavors even after a few days! To make harissa from scratch, you need simple ingredients. Here’s what you’ll need: - 2 red bell peppers, roasted and peeled - 2-3 dried red chilies, soaked in hot water - 3 cloves garlic, minced - 2 teaspoons cumin seeds - 1 teaspoon coriander seeds - 2 tablespoons olive oil - Salt to taste First, blend the roasted bell peppers, soaked chilies, and minced garlic in a food processor. Toast the cumin and coriander seeds in a pan until fragrant. Add the seeds to the blender. Pour in the olive oil and add salt. Blend until smooth. Adjust seasoning as needed. This homemade harissa is spicy, smoky, and full of flavor. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. You should reduce the cooking time by about 10 minutes. Check the chicken's internal temperature. It should reach 165°F (75°C) for safety. This change will still yield juicy and flavorful chicken. Boneless thighs are great for a quick meal. You can serve many tasty sides with sheet-pan harissa chicken. Here are a few suggestions: - A fresh green salad with lemon vinaigrette - Roasted sweet potatoes for sweetness - Grilled asparagus or green beans - A yogurt sauce to cool the spice - Pita bread for dipping These options will balance the flavors and enhance your meal. Enjoy experimenting with different sides! In this post, we explored how to make delicious harissa chicken with veggies and couscous. We covered every step—from marinating the chicken to roasting it perfectly. I shared helpful tips for flavor and cooking techniques to ensure the best results. You can adapt the dish with different ingredients to fit your taste. This meal is not just tasty; it’s also easy to store and reheat. Enjoy this recipe and feel free to be creative with it!

Sheet-Pan Harissa Chicken with Couscous

Elevate your dinner game with this delicious Sheet-Pan Harissa Chicken with Couscous! This one-pan wonder combines juicy chicken thighs, vibrant veggies, and fluffy couscous, all seasoned with spicy harissa for a flavor explosion. Perfect for busy weeknights, it’s easy to prep and clean up. Ready to impress your family? Click through for the full recipe and discover how simple it is to create this mouthwatering dish at home!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

3 tablespoons harissa paste

2 tablespoons olive oil

1 teaspoon smoked paprika

1 lemon, zested and juiced

1 red bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into wedges

1 cup couscous

1 ½ cups chicken broth

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine harissa paste, olive oil, smoked paprika, lemon zest, lemon juice, salt, and pepper to create a marinade.

      Add the chicken thighs to the bowl, coating them well with the marinade. Let it marinate for at least 30 minutes (or overnight in the fridge for more flavor).

        On a large sheet pan, arrange the marinated chicken thighs skin side up. Surround them with the sliced bell pepper, zucchini, and red onion. Drizzle a little olive oil over the veggies and season with salt and pepper.

          Roast in the preheated oven for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

            While the chicken is roasting, prepare the couscous. In a saucepan, bring the chicken broth to a boil. Remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes until fluffy.

              Fluff the couscous with a fork and season with salt and pepper to taste.

                Once the chicken is done, remove the sheet pan from the oven. Let it rest for 5 minutes before serving.

                  Serve the chicken and roasted vegetables over a bed of couscous, garnished with chopped parsley for freshness.

                    Prep Time: 30 mins | Total Time: 1 hr | Servings: 4