Roast Chicken with Harissa and Couscous
Recipe information
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Cooking:
-
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Servings per container:
4
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Source:
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Ingredients for - Roast Chicken with Harissa and Couscous

1. 4 whole chicken legs -
2. 1/4 c. harissa sauce -
3. 1 tbsp. extra-virgin olive oil -
4. Sea salt and freshly ground pepper -
5. 1 package couscous -
6. 1 tbsp. powdered sumac (see Tips & Techniques) -
7. 4 sprig fresh cilantro -

How to cook deliciously - Roast Chicken with Harissa and Couscous

1. Stage

Preheat 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. Stage

Coat 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. Stage

Spoon couscous on a platter, arrange legs on top, dust with sumac, sprinkle cilantro, and serve immediately.

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