Honey-harissa chicken thighs with herbed pearl couscous and feta

• 680 g boneless skinless chicken thighsabout 8 thighs, patted dry
• 2 tbs harissa paste
• 2 tbs honey
• 3 tbs extra virgin olive oil
• 1 lemon
• 3 garlic clovescloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 250 g pearl couscous
• 500 ml chicken brothstore-bought
• ½ cup fresh flat-leaf parsleyroughly chopped
• ¼ cup fresh mintleaves torn
• 75 g feta cheesecrumbled

1. 1

   Preheat your oven to 220°C (425°F) and line a sheet pan with parchment paper.

   Tip: The high heat is key for caramelization — don't be tempted to go lower.

2. 2

   In a small bowl, whisk together the harissa paste, honey, 1 tablespoon of olive oil, minced garlic, cumin, smoked paprika, half the salt, and all the black pepper until smooth.

   Tip: Taste the glaze — it should be noticeably spicy-sweet. Adjust harissa up or down to your heat tolerance.

3. 3

   Arrange the chicken thighs on the lined sheet pan, smooth side up. Spoon the honey-harissa mixture over each thigh, using the back of the spoon to coat evenly on all sides.

4. 4

   Roast on the middle rack for 20-25 minutes, until the glaze is deeply caramelized and sticky, the edges are charred in spots, and the thickest thigh reads 75°C (165°F) internally. The chicken should look lacquered and smell incredible.

   Tip: If the glaze isn't caramelized enough at 20 minutes, switch to the broiler for 1-2 minutes — watch it closely so the honey doesn't burn.

5. 5

   While the chicken roasts, bring the chicken broth and remaining half teaspoon of salt to a boil in a medium saucepan. Add the pearl couscous and 1 tablespoon of olive oil, then reduce heat to medium-low, cover, and cook for 10-12 minutes until the couscous is tender and the liquid is absorbed.

   Tip: Pearl couscous is more like pasta than regular couscous — it should be tender with a slight chew, not mushy.

6. 6

   Zest the lemon, then cut it in half and juice both halves. Fluff the cooked couscous with a fork, then stir in the lemon zest, lemon juice, remaining tablespoon of olive oil, chopped parsley, and torn mint leaves. Toss until everything is evenly distributed.

7. 7

   Divide the herbed pearl couscous among four plates or bowls, nestle two chicken thighs on top of each portion, and scatter the crumbled feta over everything. Spoon any sticky pan juices from the sheet pan over the chicken.

   Tip: Those caramelized pan juices are liquid gold — don't leave them behind. Leftovers keep well in the fridge for 3 days; reheat chicken and couscous together in the microwave, covered, for about 2 minutes.

• sheet pan (half-sheet (18x13 inch))
• saucepan (3-liter (3-quart))
• mixing bowl (large)
• cutting board
• chef's knife
• small bowl

Per serving

Nutritional values are estimates only.