Frying pan, Oven, Stovetop
Preheat the oven to 425°F. Pat the chicken dry with a paper towel. Season all over with salt & pepper.
Rinse the pepper & remove the seeds. Thinly slice.
Preheat a cast iron skillet over medium-high heat. Add the chicken thighs, skin-side down. Sear the skin, undisturbed for 3-4 min. It should be brown & crispy when you turn it over. Transfer the chicken to a plate.
In the same pan, add sliced bell pepper & season with salt. Cook, stirring for 2 min.
Stir in harissa paste & honey. Add pearl couscous & broth, mixing until everything is well-combined. (If you choose to use regular couscous, wait until the next step to add it in.)
Add back the chicken thighs & nestle them into the sauce. Transfer the skillet to the oven & cook for 20-25 min, until the chicken is cooked through. The pearl couscous should absorb most of the liquid. (For regular couscous, stir it in now!)
Garnish with a squeeze of lime & thinly sliced scallions if you have! Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Honey Harissa Chicken Skillet" contains 849 Energy, 51 g of Fat, 55 g of Carbohydrates, 39 g of Protein, 3 g of Fiber.
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