© 2026 Remixipe

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Remixipe
Tūhura Rauemi
Takiuru
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Chef's Pass #1Feb 17, 2026

Initial recipe

Remixipe

Harissa Chicken Thighs with Lemony Couscous

Spiced chicken gets crispy in the oven while couscous cooks on the stove. Fast enough for Tuesday.

Whakarite: 10 minsTunu: 40 minsTapeke: 50 minWāhanga: 4Māmā
quick-prepnorth-africanone-pan-proteinweeknight-friendlyweeknight dinnersnut-freespicysavourysour

Ingredients

Chicken

6chicken thighs(bone-in, skin-on)
2 tbspharissa paste
2 tbspolive oil
1 tspsalt

Couscous

1.5 cupscouscous
1.75 cupschicken stock
1lemon(zested and juiced)
0.25 cupfresh parsley(chopped)
2 tbspbutter

Method

  1. Preheat oven to 425°F (220°C).
  2. Mix harissa, olive oil, and salt in a bowl. Rub all over chicken thighs.
  3. Place chicken skin-side up on a baking sheet. Roast for 35-40 minutes until skin is crispy and juices run clear.
  4. While chicken cooks, bring stock to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes.
  5. Fluff couscous with a fork. Stir in butter, lemon zest, lemon juice, and parsley.
  6. Serve chicken over couscous with any pan juices drizzled on top.