Harissa Butter Chicken Thighs & Couscous

• Chicken thigh(800 g)
• Harissa paste(2 tbsp)
• Butter(50 g)
• Olive oil(1 tbsp)
• Garlic(3 cloves)
• Lemon(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Couscous(240 g)
• Bell pepper(2)
• Onion(1)
• Spinach(120 g)
• Chicken Broth(300 ml)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Pat the {Chicken thigh} dry. In a bowl, rub with {Harissa paste}, {Olive oil}, {Salt}, {Black pepper}, 2 finely grated cloves of {Garlic}, and the zest of half the {Lemon}. Slice the {Bell pepper}, thinly slice the {Onion}, chop the {Fresh parsley}, and cut the remaining {Garlic} into thin slices.

   ~12 min

2. 2

   Heat a large skillet over medium-high heat. Add the chicken and cook until deeply golden in spots, 5 minutes on the first side and 4 minutes on the second. Transfer to a plate.

   ~9 min

3. 3

   Lower the heat to medium. Add {Butter}, the sliced {Garlic}, {Onion}, and {Bell pepper} to the skillet. Cook until softened and glossy, stirring often. Add {Chicken Stock} and the juice of half the {Lemon}, scraping up the sticky bits.

   ~6 min

4. 4

   Stir in the {Couscous} and {Spinach}. Nestle the chicken back on top, cover, and simmer gently until the couscous is tender and the chicken is cooked through.

   ~8 min

5. 5

   Rest for 2 minutes, then fluff the couscous around the chicken. Scatter over the {Fresh parsley} and serve with the remaining lemon cut into wedges.

   ~5 min