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!
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One Pot Harissa Chicken

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!
Prep Time15 mins
Cook Time20 mins
Marinating Time1 hr
Total Time35 mins
Course: Dinner
Cuisine: Moroccan
Keyword: One Pot Harissa Chicken
Servings: 6 servings
Calories: 372kcal

Ingredients

Chicken

  • 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

Vegetables

  • 1 tbsp olive oil
  • 1 red onion diced
  • 1 red bell pepper diced

Couscous

  • 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

Mint Yogurt Sauce

  • 1/2 cup Greek yogurt
  • 1 tbsp fresh mint chopped finely
  • 1/4 teaspoon salt
  • 1 tbsp lemon juice

Instructions

Marinate Chicken

  • 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.

Make Greek yogurt

  • 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.

Cook

  • 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.

Notes

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.

Nutrition

Calories: 372kcal | Carbohydrates: 38g | Protein: 28g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 699mg | Potassium: 576mg | Fiber: 2g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 38mg | Calcium: 42mg | Iron: 1.1mg