Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of the Middle East! This Chicken Thighs with Harissa Rose Water Sauce and Lemon Couscous is not just a meal—it's an exotic experience that promises to revolutionize your dinner routine. Imagine tender, crispy-skinned chicken infused with the bold, spicy notes of harissa and the delicate, fragrant whispers of rose water, perfectly complemented by zesty lemon-kissed couscous. This recipe is your ticket to a restaurant-quality dinner that looks impressive but is surprisingly simple to create in your own kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons harissa paste
- 1 tablespoon rose water
- 1 cup couscous
- 1 lemon, zested and juiced
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat dry with paper towels to ensure crispy skin.
- Season chicken thighs generously with salt and pepper on both sides, ensuring even coverage.
- In a small bowl, mix harissa paste and rose water to create a marinade. Coat chicken thighs completely with the mixture, allowing to sit for 15 minutes to absorb flavors.
- Preheat oven to 425°F (220°C). Heat a large cast-iron skillet over medium-high heat with a tablespoon of olive oil.
- Place chicken thighs skin-side down in the hot skillet. Cook for 6-7 minutes until skin becomes golden and crispy, rendering out fat.
- Flip chicken thighs and transfer skillet directly to preheated oven. Roast for 25-30 minutes or until internal temperature reaches 165°F (74°C).
- While chicken cooks, prepare couscous. Bring chicken broth to a boil in a medium saucepan.
- Remove broth from heat, stir in couscous, lemon zest, and lemon juice. Cover and let sit for 5 minutes, then fluff with a fork.
- Once chicken is done, let rest for 5 minutes before serving to allow juices to redistribute.
- Plate couscous, top with roasted chicken thighs, and garnish with fresh chopped cilantro.
Tips
- Temperature Matters: Allow chicken to reach room temperature before cooking to ensure even heat distribution and a perfectly crispy skin.
- Pat Dry for Crispiness: Use paper towels to remove excess moisture from chicken thighs, which helps achieve that golden, crisp exterior.
- Marinating Magic: Let the harissa and rose water marinade sit on the chicken for at least 15 minutes to maximize flavor penetration.
- Cast-Iron Skillet Technique: Using a cast-iron skillet helps create an even, crispy skin and provides excellent heat retention.
- Don't Overcrowd: Cook chicken thighs with enough space between them to ensure proper browning and crispy skin.
- Internal Temperature is Key: Use a meat thermometer to confirm chicken reaches 165°F (74°C) for safe and perfectly cooked meat.
- Resting Period: Always let the chicken rest for 5 minutes after cooking to redistribute juices, ensuring moist and tender meat.
- Couscous Tip: Remove couscous from heat and let it steam, covered, to achieve the perfect fluffy texture.
- Garnish Freshness: Add chopped cilantro just before serving to bring a burst of fresh flavor and beautiful color to the dish.
Nutrition Facts
Calories: 430kcal
Carbohydrates: 43g
Protein: 32g
Fat: 12g
Saturated Fat: g
Cholesterol: 80mg
