Roast Chicken with Harissa and Couscous

Name: Roast Chicken with Harissa and Couscous
Yield: 4
Ingredients: 4 whole chicken legs; 1/4 c. harissa sauce; 1 tbsp. extra-virgin olive oil; sea salt and freshly ground pepper; 1 package couscous; 1 tbsp. powdered sumac (see Tips & Techniques); 4 sprig fresh cilantro

Published: Jan 1, 2008

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Thrillingly versatile harissa paste adds depth and spice to roast chicken legs.

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Ingredients

4 whole chicken legs
1/4 cup harissa sauce
1 Tbsp. extra-virgin olive oil
sea salt and freshly ground pepper
1 package couscous
1 Tbsp. powdered sumac (see Tips & Techniques)
4 sprig fresh cilantro

Directions

1. Step 1Preheat oven to 350 degrees. Run your finger under skin of 1 chicken leg to separate skin from meat without tearing. Spread 1 teaspoon harissa underneath skin. Move skin back to cover, and spread 1/2 teaspoon harissa on top. Repeat process with remaining pieces; spread any remaining harissa on the top and bottom surface of each leg.
2. Step 2Coat the bottom of an ovenproof pan with oil. Place chicken in pan and season with salt and pepper. Bake in oven until crispy, about 90 minutes. About 15 minutes before legs are done, prepare couscous following package directions.
3. Step 3Spoon couscous on a platter, arrange legs on top, dust with sumac, sprinkle cilantro, and serve immediately.