Are you tired of the same old chicken dishes? Ready to spice things up with a recipe that’s both simple and impressive? Look no further than this flavorful Harissa Chicken Thighs with Zucchini and Almond Couscous recipe inspired by Doug Katz, a renowned chef known for his creative use of spices and farm-to-table ethos.
Ingredients
- 8 skin-on chicken thighs (about 2 pounds)
- Kosher salt and freshly ground black pepper
- 9 tablespoons olive oil
- 1½ cups finely diced yellow onion
- 1 tablespoon minced garlic
- 3 tablespoons minced jalapeño
- 2 small red bell peppers, finely diced
- 3 tablespoons harissa
- 1 tablespoon sherry vinegar
- 1½ cups couscous
- 2 bay leaves
- 1½ tablespoons honey
- 1 medium zucchini, finely diced
- 2-3 tablespoons golden raisins
- 3 tablespoons slivered almonds
- ¼ cup parsley or mint leaves, roughly torn
Step-By-Step Instructions
- Prepare the Chicken: Season chicken thighs generously with salt and pepper. In a Dutch oven or heavy-bottomed pot, heat 3 tablespoons of olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5 minutes per side. Remove chicken and set aside.
- Cook the Aromatics: In the same pot, add diced onions, garlic, jalapeño, and red bell peppers.Stir and sauté until the ingredients have softened, approximately for 5 minutes.
- Add Harissa and Simmer: Stir in harissa and cook for another minute to bloom the spices. Add sherry vinegar and 1 cup of water. Bring to a simmer.
- Braise the Chicken: Return the seared chicken thighs to the pot, skin-side up. Cover the pot, reduce heat to low, and simmer until chicken is cooked through, about 10-15 minutes.
- Prepare the Couscous: While the chicken is cooking, toast couscous in a separate pot over medium heat until lightly golden and nutty, about 1 minute. Transfer toasted couscous to a bowl. In the same pot, combine 1½ cups water, 3 tablespoons olive oil, bay leaves, honey, and diced zucchini. Bring to a simmer, then pour over the couscous. Stir in golden raisins, cover, and let steam off heat for 10 minutes. Fluff couscous with a fork and stir in slivered almonds.
- Serve: To serve, spoon almond couscous onto plates. Top with harissa chicken thighs and vegetables from the pot. Garnish with parsley or mint leaves for a fresh finish.
Directions
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Serves: 4
Nutrition Facts
- Calories: 620
- Total Fat: 28g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 130mg
- Sodium: 430mg
- Total Carbohydrates: 59g
- Dietary Fiber: 6g
- Sugars: 15g
- Protein: 35g
Reviews
“This recipe was a hit with my family! The flavors were so vibrant, and the chicken was perfectly tender. Definitely making this again!” – Sarah
Community Tips and Praise
- “Adding more harissa gave it an extra spicy kick, and the results were fantastic!” – Mark
- “Don’t skip the almonds in the couscous—they add a wonderful crunch!” – Emily
Try this Harissa Chicken Thighs with Zucchini and Almond Couscous recipe for your next dinner—it’s sure to impress and make you feel like a culinary expert in your own kitchen! Enjoy the bold flavors and wholesome ingredients that Doug Katz brings to this delightful dish.
