How To Make Roast Chicken with Harissa and Couscous
Roast chicken gets a deeper and more complex flavor with the addition of harissa. Serve this up with couscous to make one complete meal.
Serves:
Ingredients
- 4wholechicken legs
- ¼cupharissa sauce
- 1tbspextra virgin olive oil
- sea salt and freshly ground pepper
- 1pkgcouscous
- 1tbsppowdered sumac,(see Tips & Techniques)
- 4sprigfresh cilantro
Instructions
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Preheat oven to 350 degrees F. Run your finger under skin of 1 chicken leg to separate skin from meat without tearing. Spread 1 teaspoon harissa underneath skin.
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Move skin back to cover, and spread half teaspoon harissa on top. Repeat process with remaining pieces; spread any remaining harissa on the top and bottom surface of each leg.
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Coat the bottom of an ovenproof pan with oil. Place chicken in pan and season with salt and pepper. Bake in oven until crispy. This will take about 90 minutes.
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About 15 minutes before legs are done, prepare couscous following package directions. Spoon couscous on a platter, arrange legs on top, dust with sumac, sprinkle cilantro, and serve immediately.
Nutrition
- Calories: 980.38kcal
- Fat: 58.96g
- Saturated Fat: 15.62g
- Trans Fat: 0.21g
- Monounsaturated Fat: 25.39g
- Polyunsaturated Fat: 12.16g
- Carbohydrates: 44.68g
- Fiber: 3.55g
- Sugar: 0.55g
- Protein: 63.69g
- Cholesterol: 319.92mg
- Sodium: 980.32mg
- Calcium: 54.80mg
- Potassium: 929.62mg
- Iron: 3.32mg
- Vitamin A: 135.24µg
- Vitamin C: 6.89mg
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