One Pot Harissa Chicken. Deliciously flavored harissa chicken mixed with sauted vegetables and couscous, topped with a mint yogurt sauce. All the cooking is done in one pot for easy prep and cleanup!
This past summer I made Harissa Chicken with Couscous and Mint Sauce. It was SO good, but also a bit of a pain to make the harissa. I have no complaints about it, it was totally worth the effort, but when I saw a pre-made harissa seasoning at WalMart last month, I was pumped to give it a shot.
Honestly, I’m pretty excited every time my WalMart gets something new. We live in a relatively rural area so more ‘exotic’ spices and foods can sometimes be difficult to come by.
The seasoning I found and used for this recipe is Manitou Trading Harissa. This is NOT a sponsored post – I just want you to know that this is the brand I used and I had success. And I’ve seen it at multiple grocery stores in my area, so I am hoping that maybe it will be easy for other people to find as well.
For Christmas, I gave my husband a 4 quart Staub pot. He loves to cook in a dutch oven and I had read great reviews about Staub, so thought he might enjoy it. This is also NOT a Staub sponsored post … although that would be my dream, because their stuff is LEGIT.
If you’re looking for a new dutch oven, I’d highly recommend the Staub pots. My husband and I have each used it multiple times, and have found that nothing sticks to the bottom, it seems to heat evenly, and it cleans easily. It’s hands down my favorite pot, although it was my husband’s gift…
One Pot Harissa Chicken
For this recipe, I used the Harissa spice to make a paste with which I could marinate the chicken. I next cooked the chicken in the pot and set it aside. After that I sauted the vegetables. Once they were finished, I stirred in the couscous with some spices and the already cooked chicken. It was easy, and delicious!
Served with some mint yogurt sauce, this One Pot Harissa Chicken is my ideal weeknight dinner. Quick, easy, and with a wonderful depth of flavor!
One Pot Harissa Chicken. Deliciously flavored harissa chicken mixed with sauted vegetables and couscous, topped with a yogurt mint sauce. All the cooking is done in one pot for easy prep and cleanup!
- 1.25 pound chicken breast
- 1 tbsp Manitou Harissa spice blend
- 2 1/2 tbsp olive oil divided
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1 tbsp olive oil
- 1 red onion diced
- 1 red bell pepper diced
- 1 1/2 cups tri-color couscous
- 2 cups chicken broth
- 1/4 teaspoon salt
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 teaspoon coriander
- 1 teaspoon Manitou Harissa spice blend
- 1/2 cup Greek yogurt
- 1 tbsp fresh mint chopped finely
- 1/4 teaspoon salt
- 1 tbsp lemon juice
In a medium sized bowl, stir together Harissa spice, 1 1/2 tbsp olive oil, salt and lemon zest. Cut chicken breast into bite size pieces (~3/4″ chunks). Stir in with spice blend and cover bowl. Let marinate in refrigerator for at least 1 hour.
In a small bowl, stir together yogurt, mint, salt, and lemon juice. Cover and let sit in refrigerator for at least 1 hour. If you like a lot of sauce double this.
Prepare couscous broth
In a medium sided bowl, stir together chicken broth, salt, lemon juice, zest, coriander, and Harissa spice. Set aside.
In a 4-6 quart pot with lid, heat 1 tbsp olive oil over medium high heat. Add chicken and stir until chicken is cooked through. Remove from pot and set aside.
Add another tbsp of olive oil to pot. Once oil is hot, about 1 minute, diced onion and red pepper. Saute until softened, about 6 minutes.
Add couscous broth to pot and let broth come to a boil. Once boiling, stir in couscous and chicken. Remove from heat and cover.
Let sit until liquid is absorbed, about 6-8 minutes. Stir well before serving. Top with mint yogurt sauce.
If you like sauce, which I do, double the sauce recipe. I realize most people want to dab a bit on top … I like to dump a bunch in and stir it all around. If that’s you too, double it.
If you enjoyed this One Pot Harissa Chicken, you might enjoy these other SugarSpicesLife recipes:
Links to items used to make this recipe: