Harissa Honey Chicken Thighs with Lemon Couscous
There’s something incredibly satisfying about a dish that marries bold, spicy flavors with a touch of sweetness, and Harissa Honey Chicken Thighs with Lemon Couscous delivers exactly that. This recipe features juicy, bone-in chicken thighs coated in a vibrant harissa and honey glaze, roasting to crispy perfection. Paired with a bright, zesty lemon couscous studded with fresh parsley and green onions, it’s the ideal weeknight dinner that feels both comforting and exciting. Whether you’re new to harissa or a seasoned fan, this dish is sure to become a staple in your dinner rotation.
Why This Recipe is a Keeper
What makes Harissa Honey Chicken Thighs with Lemon Couscous a recipe you’ll come back to again and again? First, the balance of flavors is spot-on. The heat from the harissa paste, mellowed by the sweetness of honey, creates a mouthwatering glaze that caramelizes beautifully on the chicken skin. The couscous side isn’t just a filler—it’s infused with lemon zest and juice, which adds a fresh, bright contrast that cuts through the richness of the chicken. Plus, the addition of parsley and green onions introduces a fresh herbaceous note that elevates the entire plate.
This dish is also incredibly straightforward to prepare. With minimal ingredients and simple steps, it’s perfect for busy weeknights when you want something impressive without fuss. The chicken cooks in one pan, making cleanup a breeze, and the couscous comes together in just minutes. It’s a wholesome, satisfying meal that doesn’t sacrifice flavor for ease.
If you love recipes that bring together sweet, spicy, and citrusy elements, you might also enjoy the Honey Garlic Chicken Thighs With Sesame Rice—another fantastic way to enjoy chicken thighs with a flavorful twist.
Ingredient Checklist
- 4 bone-in chicken thighs, skin-on – These give the best flavor and remain juicy when cooked.
- 2 tablespoons harissa paste – A North African chili paste that packs smoky, spicy flavor.
- 2 tablespoons honey – Adds a lovely sweetness to balance the harissa’s heat.
- 2 tablespoons olive oil – For roasting and helping the glaze stick.
- Salt and pepper to taste – Essential seasoning for the chicken.
- 1 cup couscous – Quick-cooking grain that soaks up all the lemony goodness.
- 1 1/4 cups chicken broth – Used to cook the couscous, adding savory depth.
- 1 lemon, zested and juiced – Provides bright, fresh citrus flavor for the couscous.
- 1/4 cup chopped fresh parsley – Adds color and fresh herbal notes.
- 1/4 cup sliced green onions – Mild onion flavor and crunch.
Tools & Equipment Needed
- Large oven-safe skillet or roasting pan – To sear and roast the chicken thighs evenly.
- Small bowl – For mixing the harissa, honey, and olive oil glaze.
- Medium saucepan with lid – For cooking the couscous.
- Measuring cups and spoons – For precise ingredient amounts.
- Sharp knife and cutting board – To chop parsley, slice green onions, and zest the lemon.
- Whisk or fork – To mix the glaze and fluff the couscous.
Harissa Honey Chicken Thighs with Lemon Couscous — Do This Next
Step 1: Prepare the Harissa Honey Glaze
In a small bowl, combine the harissa paste, honey, and olive oil. Stir well until the mixture is smooth and well blended. This glaze will coat the chicken and create that irresistible sweet-spicy crust.
Step 2: Season and Glaze the Chicken
Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper. Place them skin-side up in your oven-safe skillet or roasting pan. Brush the harissa honey glaze evenly over the skin and sides of each thigh, making sure every bite will have flavor.
Step 3: Roast the Chicken
Preheat your oven to 400°F (200°C). Roast the chicken thighs for 35-40 minutes, or until the skin is crispy and caramelized and the internal temperature reaches 165°F (74°C). Halfway through cooking, baste the chicken once more with any glaze left in the pan to build layers of flavor.
Step 4: Cook the Lemon Couscous
While the chicken roasts, bring the chicken broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in the lemon zest, lemon juice, chopped parsley, and sliced green onions. Taste and season with salt if needed.
Step 5: Plate and Serve
Serve the hot, juicy Harissa Honey Chicken Thighs alongside a generous scoop of the lemon couscous. Garnish with extra parsley or lemon wedges if you like. This dish pairs beautifully with a simple green salad or roasted vegetables for a well-rounded meal.
Dairy-Free/Gluten-Free Swaps
- Gluten-Free Couscous Alternative: Use quinoa or millet in place of couscous to keep this recipe gluten-free while still maintaining a similar texture.
- Dairy-Free Options: This recipe is naturally dairy-free, so no swaps are necessary.
- Broth: Ensure your chicken broth is gluten-free if you’re sensitive to gluten.
Pro Perspective
- Choosing the Chicken: Using bone-in, skin-on chicken thighs is key. The bone keeps the meat juicy, while the skin crisps up to lock in flavor and texture.
- Harissa Paste: Look for a good quality harissa with balanced heat and smokiness. If you prefer milder spice, start with 1 tablespoon and add more to taste.
- Roasting Tips: For extra crispy skin, pat the chicken very dry before seasoning and use a hot oven. Avoid overcrowding the pan to ensure even cooking.
- Flavor Boost: Adding a squeeze of fresh lemon right before serving brightens the dish beautifully.
Leftovers & Meal Prep
Leftover Harissa Honey Chicken Thighs with Lemon Couscous keep well in the fridge for up to 3 days. Store the chicken and couscous separately in airtight containers to maintain their textures. Reheat gently in the oven or microwave until warmed through. This meal also freezes well—just thaw overnight before reheating.
For easy meal prep, double the recipe and pack portions into containers for grab-and-go lunches or quick dinners. The lemon couscous makes a great base for salads or bowls, and the chicken can be shredded to top grain bowls or wraps.
Frequently Asked Questions
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used, but they may cook faster and might not retain as much moisture as bone-in pieces. Adjust cooking time accordingly and watch carefully to avoid overcooking.
How spicy is harissa paste?
Harissa paste varies by brand but generally has a medium heat level with smoky and slightly sweet undertones. If you’re sensitive to spice, start with less and add more gradually.
Can I make the couscous ahead of time?
Absolutely! Couscous can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently and add a splash of broth or lemon juice to refresh the flavor and texture.
What sides pair well with this dish?
Light, fresh sides like a cucumber and tomato salad, roasted vegetables, or even the Lemon Butter Chicken Orzo Primavera complement the rich chicken and bright couscous beautifully.
More Recipes You’ll Love
- Lemon Butter Chicken Orzo Primavera – A bright and buttery pasta dish packed with fresh vegetables and tender chicken.
- Honey Garlic Chicken Thighs With Sesame Rice – Sticky, sweet, and savory chicken thighs served with fragrant sesame rice.
Make It Tonight
Ready for a dinner that combines bold flavors with effortless prep? Pull out your skillet and let’s get cooking. The Harissa Honey Chicken Thighs with Lemon Couscous come together in under an hour, delivering a satisfying meal that’s sure to impress everyone at your table. Whether it’s a weeknight treat or a weekend dinner, this recipe is a delicious way to explore new tastes while keeping things simple. Gather your ingredients, preheat your oven, and get ready to enjoy a dish that’s bursting with flavor and texture from the very first bite.
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Harissa Honey Chicken Thighs with Lemon Couscous
Ingredients
Equipment
Method
- In a small bowl, combine the harissa paste, honey, and olive oil. Stir well until the mixture is smooth and well blended.
- Pat the chicken thighs dry with paper towels, then season both sides generously with salt and pepper. Place them skin-side up in your oven-safe skillet or roasting pan. Brush the harissa honey glaze evenly over the skin and sides of each thigh.
- Preheat your oven to 400°F (200°C). Roast the chicken thighs for 35-40 minutes, or until the skin is crispy and caramelized and the internal temperature reaches 165°F (74°C). Halfway through cooking, baste the chicken once more with any glaze left in the pan.
- While the chicken roasts, bring the chicken broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in the lemon zest, lemon juice, chopped parsley, and sliced green onions. Taste and season with salt if needed.
- Serve the hot, juicy Harissa Honey Chicken Thighs alongside a generous scoop of the lemon couscous. Garnish with extra parsley or lemon wedges if you like.
Notes
- For gluten-free, substitute couscous with quinoa or millet.
- Pat chicken dry before roasting for extra crispy skin.
- Adjust harissa paste amount to control spice level.
- Store chicken and couscous separately to maintain texture when reheating.
- Add a fresh squeeze of lemon before serving to brighten flavors.
