Harissa Chicken with Cous Cous
"I could eat this every day"
- Me, because I love it
Ingredients:
For the chicken and marinade:
~1.5 lbs boneless, skinless chicken thighs (around 6 thighs)
10 oz Greek yogurt (two single serve pots)
2 tbsp harissa
2 cloves minced garlic, either pressed or run over microplane
Juice of 1/2 a lemon
1 tsp cumin powder *
1 tsp coriander powder *
1/2 tsp dried oregano
2 tbsp olive oil
1 red onion
For the Cous Cous:
1 large English cucumber
1/2 red onion
Juice of 1/2 a lemon
1 package cous cous (I alternate between pearled and whole wheat)
1/4 cup fresh chopped cilantro leaves and stems
1 tsp fresh chopped mint leaves
Tahini Sauce:
1 tbsp tahini
1 clove minced garlic, either pressed or run over microplane
Juice of 1/4 a lemon
Water
Method:
- (The day before) Stir together all the ingredients (except the red onion) for the marinade in a large bowl or container until well combined. Liberally season the chicken with salt and pepper, massage marinade all over the thighs, and refrigerate overnight.
- (The day of) Preheat oven to 450.
- Line a small baking sheet with aluminum foil.
- Cut the root and stem ends off your onion, then in half along the equator. Working one at a time, and using the onion halves as bases, run a wooden skewer through the first half vertically like a spit. Skewer half the chicken thighs individually, rotating each one 90 degrees.
- Once you've made your first stack, cut the skewer off just above the meat (this prevents the exposed wood from burning, and we save a skewer by using the left over to build the next stack), and repeat with the remaining onion half and chicken. Cut off exposed skewer again and discard (see photos if you're confused).
- Put your stacks on the prepared baking sheet and bake for 35-45 minutes, basting several times throughout.
- While your chicken bakes, peel and very thinly slice half of one red onion, place into a large mixing bowl, and top with the lemon juice and massage vigorously (this helps soften the onion as well as make it less sharp tasting)
- Peel and deseed the cucumber, dice into 1/2 inch cubes. Add to bowl with sliced onions.
- Add cilantro and mint, season liberally with salt and pepper, and stir to combine.
- Cook cous cous according to the package, once done, cool slightly and stir together with bowl of marinated veggies and olive oil and salt and pepper until well combined seasoned to your taste.
- In a small bowl, stir together tahini, garlic, lemon juice, salt/pepper, until you get a rough paste. Start adding water very slowly, a little at a time, until you reach a runny consistency (you want it thin enough to drizzle, but not so much that it's just watery).
- Once your chicken is cooked through (check with a thermometer please. It should also have a nice dark crust on the top. These are the best pieces that you should eat yourself or give to your favorite person, depending on how generous you're feeling that day) rest it on a cutting board for about 5 minutes. Slice into 1/2 inch strips and serve with baked onion on top of cous cous, drizzled with tahini, a squeeze of lemon and a little cilantro for garnish.
Boner Petit
* Note: for best results, buy whole cumin and coriander seeds, toast lightly in a dry pan on the stove until fragrant, and grind in a spice grinder or mortar/pestle. This seems like a hassle, but trust me, the flavor is wildly different and better.
