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Moroccan Spiced Chicken Thigh with Couscous & Harissa Yogurt

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Total Time 30 minutes
Servings: 1
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 large boneless skinless chicken thigh about 200g
  • 1/2 cup dry couscous
  • 1/2 cup boiling water or low-sodium chicken broth
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric
  • Salt and pepper to taste
  • 1 tsp olive oil
  • Juice of half a lemon
  • 3 tbsp plain Greek yogurt
  • 1 tsp harissa paste
  • Optional: fresh cilantro a few chopped dried apricots over the couscous

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Mix together the smoked paprika, cumin, coriander, cinnamon, turmeric, salt, and pepper in a small bowl.
  3. Pat the chicken thigh dry and rub the spice mixture all over both sides, pressing it in firmly.
  4. Heat olive oil in a small oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes on the first side without moving until deeply golden and fragrant.
  5. Flip and transfer the entire skillet to the oven. Roast for 14–16 minutes until cooked through to 165°F (74°C) and the surface is deeply caramelised.
  6. While the chicken roasts, prepare the couscous: place the dry couscous in a bowl, pour the boiling water or broth over it, cover tightly with a plate, and leave for exactly 5 minutes. Uncover and fluff thoroughly with a fork. Season with salt and a squeeze of lemon juice.
  7. Make the harissa yogurt: stir together the Greek yogurt, harissa paste, and a squeeze of lemon until smooth and combined.
  8. Rest the chicken for 3–4 minutes before slicing.
  9. Plate the couscous as a base, lay the sliced chicken on top, and drizzle the harissa yogurt generously over everything. Scatter fresh cilantro and dried apricots if using.

Notes

Boneless skinless chicken thighs deliver the best flavour result for a spiced dish like this — they stay juicy through both searing and oven roasting in a way that chicken breast cannot match, and they cost less per pound. Harissa paste is sold in small affordable tubes and a single tube provides enough for dozens of recipes — it is one of the highest flavour-per-dollar condiment investments you can make. Couscous requires no cooking equipment beyond boiling water and a bowl, making it the fastest and cheapest grain to prepare for any weeknight dinner.