Skillet Chicken and Pearl Couscous With Moroccan Spices

1 hr4 servings

Bone-in chicken thighs marinated in lime and cumin, then braised with pearl couscous, leeks, and warm Moroccan spices in one skillet.

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prepTrim and rinse leek, slice into rings; roughly chop garlic; zest and juice limes; roughly chop herbs if using
1.1 kg bone-in, skin-on chicken thighs (about 6 thighs)	Marinate chicken 25–30 min	Sear chicken skin-side down 6 min per side		Return chicken skin-side up, cover & simmer 10–15 min	Scatter lime zest & herbs, serve from pan
60 ml fresh lime juice (from 2 limes)
45 ml olive oil
3 large garlic cloves, roughly chopped
1 ½ teaspoons ground cumin
30 ml grapeseed or canola oil	Soften leek 3–4 min, scraping up brown bits	Toast harissa, turmeric & cinnamon 1–2 min	Coat couscous in spiced oil, add stock & boil
1 large leek, trimmed, rinsed, thinly sliced into rings (about 150 g)
1 tablespoon harissa paste, tomato paste or chile-garlic sauce
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
Kosher salt and black pepper
250 g pearl couscous or orzo
360 ml chicken stock or vegetable stock
1 teaspoon fresh lime zest plus 15 g roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

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