Frying pan, Oven, Stovetop, Cast Iron Skillet, Knife
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.