Middle Eastern · main

Crispy Harissa Chicken Thighs with Couscous

Crispy Harissa Chicken Thighs with Couscous reads richness 5.9, citrus 5.7 and umami 5.2 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.6 / 10
• Sweet & Fruity — 5.9 / 10
• Sour & Bright — 7.2 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 6.9 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Richness 5.9 · Citrus 5.7 · Umami 5.2 · Sourness 5.0 · Fruity 4.6 · Sweetness 4.5 · Allium 4.3 · Salinity 3.8 · Floral 3.7 · Nutty 3.4 · Herbaceous 3.3 · Warm Spice 1.5 · Earthy 1.1 · Bitterness 1.1 · Heat 0.8

What's in it (13)

• boneless chicken — 907 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 14 g
• yellow onion — 110 g
• garlic — 9 g
• sesame seed paste — 41 g
• low-salt chicken broth — 355 g
• honey — 15 g
• couscous — 237 g
• unsalted butter — 14 g
• lemon — 65 g
• cilantro — 15 g

Time & effort: about 40 min (39 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 150.4 kcal, 18.1 g protein, 3.6 g fat, 12.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. Pat the chicken thighs dry and season both sides with the salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken skin-side down and sear undisturbed until deeply golden and crisp, 7-8 minutes.
3. Flip the chicken and sear the second side until golden, 3-4 minutes; transfer to a plate (it will finish cooking later).
4. Pour off all but 1 tablespoon fat from the skillet, reduce heat to medium, add the onion, and saute until softened and lightly golden, 4-5 minutes.
5. Add the garlic and saute until fragrant, about 30 seconds.
6. Stir in 2 tablespoons of the harissa paste and cook, stirring constantly, until darkened and fragrant, about 1 minute.
7. Pour in the chicken broth and honey, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
8. Nestle the chicken skin-side up back into the skillet along with any collected juices. Partially cover and simmer until the chicken reaches 165F at the thickest part and the sauce has thickened slightly, 12-15 minutes.
9. While the chicken simmers, bring 1 1/4 cups water and a pinch of salt to a boil in a small saucepan. Stir in the couscous, cover, remove from heat, and let stand until the water is absorbed, 5 minutes.
10. Fluff the couscous with a fork, then stir in the butter, lemon zest, and the remaining 1 tablespoon harissa paste.
11. Transfer the chicken to a plate to rest, then whisk the lemon juice into the pan sauce; taste and season with more salt if needed.
12. Spoon the couscous onto a platter, top with the chicken, spoon the harissa pan sauce over the top, and scatter with the cilantro.

Dishes with a similar flavor shape

• Harissa Butter Roast Chicken — Middle Eastern
• Pork Carnitas Burrito with Rice and Beans — Mexican
• Deconstructed Beef and Rice Stuffed Grape Leaves Skillet — Middle Eastern
• Moroccan Harira - A Favourite In Algeria — Moroccan
• Harissa-Roasted Chicken Thighs — Middle Eastern

Keep reading: what richness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.