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Recipes Nugget Markets Signature Recipes

Honey Harissa Chicken Thighs with Honey Almond Couscous

Prep time
30 minutes PT30M
Cook time
15–20 minutes PT20M
Yield
2–3 servings
Difficulty
2 out of 5 on the difficulty scale
Honey Harissa Chicken Thighs with Honey Almond Couscous Nugget Markets signature recipes

Sweet, spicy, and so very tasty, this hearty recipe features double the honey for a stunning balance of flavors. Comb and get it!

Ingredients

Honey Harissa:

  • 2 dried Japones chili pods, destemmed
  • 4 dried California chili pods, destemmed
  • 1 cup chicken stock
  • 1 tablespoon toasted coriander seeds, coarse ground
  • 1 teaspoon toasted cumin seeds, coarse ground
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, crushed
  • 1 tablespoon chopped Calabrian chili peppers
  • 3 ounces honey
  • 1 ounce lemon juice
  • ½ teaspoon kosher salt

Chicken Thighs:

  • 4 bone-in chicken thighs, skin on
  • Kosher salt, to taste

Honey Almond Couscous:

  • 1 cup water
  • ¼ teaspoon kosher salt, plus more to taste
  • ¼ cup extra virgin olive oil, divided
  • 1 cup couscous
  • ¼ cup small-diced dried apricots
  • ¼ cup toasted slivered almonds
  • 1 bunch scallions, sliced thin
  • 2 tablespoons chopped cilantro
  • 1½ ounces honey
  • 2 tablespoons lemon juice
  • Cracked black pepper, to taste

Preparation

For the harissa, place chili pods in a small work bowl. Bring chicken stock to a boil and pour over the chilies. Cover with a lid or plastic wrap and let chilies steep for 10–15 minutes to soften.

While chilies are softening, heat a medium cast iron skillet on medium heat. Season chicken thighs with salt and place skin-side down in the skillet. As thighs begin to render, move them so they release from the bottom of the pan. Let thighs cook skin-side down for about 10 minutes, until skin is crispy and golden brown.

Preheat oven to 325°F.

While thighs are cooking, place the chilies, soaking liquid, and all remaining harissa ingredients into a blender. Puree on medium until a thick sauce forms.

When thighs are well browned, flip over and brown the other side for 2 minutes. Remove thighs from the pan and drain all rendered fat. Add the harissa to the pan, then place the chicken back in the pan skin-side up, being careful not to cover the skin with the sauce. Place pan in the oven and roast for about 15 minutes, until chicken reaches an internal temperature of 165°F.

For the couscous, bring water to a boil with salt and 1 tablespoon extra virgin olive oil. Add couscous and stir. Cover with a lid and turn off the heat. Let stand for 5 minutes, then fluff with a fork. Add apricots, almonds, scallions, and cilantro, and toss to combine. Dress with remaining olive oil, honey, and lemon juice. Adjust seasoning with salt and pepper.

To serve, spoon ¼ cup of harissa on a plate, top with chicken thighs, and serve with couscous.