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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.