Shared recipe

Blood Orange Harissa Chicken

4 servings5 / 5One-PanMediterraneanChickenCitrusHealthy

Harissa-rubbed chicken thighs roasted in the centre of a ring of blood orange slices, red onion and potato rounds, with green olives and garlic in the gaps. The oranges caramelise into the juices, and it all goes over couscous.

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Time

Prep: 15min
Cook: 40min
Total: 55min

Nutrition

per serving

Calories: 714
Protein: 37.1g
Carbs: 58.8g
Fat: 35.7g

One serving: 1 chicken thigh with 1/4 of vegetable mix and 1/4 cup couscous

Instructions

Preparation

Preheat the oven to 425F.
Pat the chicken thighs dry and rub evenly with the harissa paste.
In an oval baking dish, arrange the sliced potatoes, red onion wedges, and garlic cloves in a single layer.
Nestle the chicken thighs skin-side up on top of the vegetables.
Tuck the blood orange slices in between the chicken and vegetables. Drizzle everything with olive oil and a squeeze of juice from the end pieces of the orange.

Roasting

Roast for 35-40 minutes until the potatoes are tender and the chicken skin is deeply browned and crisp.
While the chicken roasts, place couscous in a heat-proof bowl. Pour boiling chicken broth over it, cover tightly with plastic wrap, and let sit for 7 minutes. Fluff with a fork just before serving.

Assembly

Serve the chicken and roasted vegetables over the fluffy couscous, spooning the pan juices and caramelized orange bits over the top.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Pat the chicken skin very dry with paper towels before adding the harissa; moisture is the enemy of crisp skin.

Tip 2 of 3

Use a high-quality rose harissa if possible for a slightly floral, sweet heat that pairs perfectly with the citrus.

Tip 3 of 3

If you want even more texture, garnish with toasted slivered almonds or fresh mint before serving.

Source

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