Harissa Chicken with Apricot Glaze and Pearl Couscous Recipe
This Harissa Chicken with Apricot Glaze and Pearl Couscous Recipe is effortless elegance that promises to impress with its sweet and spicy apricot harissa glaze, all baked to perfection. Paired with fluffy pearl couscous that soaks up every drop of flavor.
Servings: 2 people
Ingredients
For the Apricot Harissa Glaze:
- ¾ cup apricot preserves
- 2 teaspoon brown sugar
- 1 tablespoon brandy or orange liqueur like Grand Marnier, or lemon juice
- 2 teaspoons rose harissa
- ¼ cup dried apricots , quartered
- 2 tablespoons currants
For the chicken:
- ½ teaspoon kosher salt , divided
- ¼ teaspoon pepper , divided
- 1 Tablespoon vegetable oil
- 2 6- to 8-ounce split bone in, skin on chicken thighs, trimmed
- 1 ¼ cup pearl couscous like Near East
- ¼ cup pistachios shelled, toasted and chopped
Instructions
- Adjust rack to middle position and heat the oven to 425 degrees F. Whisk apricot preserves, sugar, brand and harissa together in a small bowl.
Bake the Chicken
- Season both sides of chicken with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Place chicken, skin side down, in skillet, and cook until well browned and most fat has rendered, 8 to 10 minutes.
- Transfer chicken to 8 x 8 inch baking dish and set aside. Discard fat in skillet and add apricot-harissa mixture. Simmer vigorously over high heat, stirring contatly, until thick and syrupy, about 3 minutes. Transfer 3 tablespoons harissa mixture to a second bowl and stir in dried apricots and currents; set aside. Brush remaining glaze over chicken skin side up and then turn chicken skin side down.
- Bake, turning chicken skin side up halfway through cooking, until thickest part of breast registers 160 degrees on instant-read thermometer, 12 to 16 minutes. Transfer chicken to platter, and let rest 5 minutes. Transfer any remaining glaze in baking dish to a small serving bowl.
Make the Couscous
- Bring water to boil in now-empty skillet (it’s okay to have the glaze left in the pan) over high heat. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes. Stir in pistachios and harissa-currant mixture. Serve chicken breast over couscous along with extra glaze.