2026 – Arkivert Oppskrift (W15)

Spicy Harissa Chicken with Jeweled Couscous

Name: Spicy Harissa Chicken with Jeweled Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 porsjoner
Cuisine: North African
Ingredients: 8 pcs Boneless, skinless chicken thighs; 3 tbsp Harissa paste; 2 tbsp Olive oil; 1 pcs Lemon; 2 pcs Garlic cloves, minced; 200 g Couscous; 250 ml Hot vegetable broth; 50 g Dried apricots, chopped; 40 g Pistachios, roughly chopped; 0.5 bunch Fresh parsley, chopped; 0.5 bunch Fresh mint, chopped; 150 ml Greek yogurt; 0.25 pcs Cucumber, grated; 1 to taste Salt and pepper

Escape the ordinary with this week's exciting dinner recommendation! Tender chicken thighs are roasted in a bold and smoky harissa marinade, then served on a bed of vibrant 'jeweled' couscous studded with sweet apricots and crunchy pistachios. A cool cucumber-yogurt sauce perfectly balances the heat for a truly memorable and delicious meal.

Forberedelse

15 min

Steketid

25 min

Porsjoner

Ingredienser

Boneless, skinless chicken thighs8 pcs
Harissa paste3 tbsp
Olive oil2 tbsp
Lemon1 pcs
Garlic cloves, minced2 pcs
Couscous200 g
Hot vegetable broth250 ml
Dried apricots, chopped50 g
Pistachios, roughly chopped40 g
Fresh parsley, chopped0.5 bunch
Fresh mint, chopped0.5 bunch
Greek yogurt150 ml
Cucumber, grated0.25 pcs
Salt and pepper1 to taste

Slik gjør du

Preheat your oven to 200°C (400°F). In a large bowl, mix together the harissa paste, olive oil, juice from half the lemon, minced garlic, salt, and pepper. Add the chicken thighs and toss until they are fully coated. Let it marinate for at least 10 minutes.

Arrange the marinated chicken thighs in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges.

While the chicken is roasting, place the dry couscous in a heatproof bowl. Pour the hot vegetable broth over it, stir once, then cover the bowl with a plate or plastic wrap. Let it stand for 5-7 minutes until all the liquid is absorbed.

Fluff the prepared couscous with a fork. Gently stir in the chopped apricots, pistachios, fresh parsley, and mint. Season with a squeeze of the remaining lemon juice and a pinch of salt if needed.

In a small bowl, combine the Greek yogurt with the grated cucumber. Season with a pinch of salt and mix well. This will be a refreshing contrast to the spicy chicken.

To serve, spoon a generous amount of the jeweled couscous onto each plate. Top with two pieces of the hot harissa chicken and finish with a dollop of the cool cucumber-yogurt sauce.

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