Skillet Chicken and Pearl Couscous with Moroccan Spices

1. Marinate the Chicken

In a large bowl, mix together lime juice, olive oil, garlic cloves, cumin, and a good pinch of salt and pepper. Coat the chicken thighs well in this mixture and let them sit at room temperature for about 25 to 30 minutes.

2. Brown the Chicken

Heat canola oil in a 12-inch skillet or Dutch oven. Add the chicken thighs skin-side down, and cook until a golden-brown crust forms, about six minutes each side. Once browned, remove the chicken from the skillet and set aside.

3. Cook the Aromatics

In the same skillet, cook the chopped leek until soft and translucent, about 3 to 4 minutes, scraping up the browned bits from the chicken.

4. Add Spices and Couscous

Stir in harissa paste, ground turmeric, and ground cinnamon and cook for a minute or two. Add in the pearl couscous, stirring to coat with the spices.

5. Simmer with Stock

Pour in the chicken stock and bring the mixture to a boil. Nestle the chicken thighs back into the skillet, cover, and let everything simmer for about 10 to 15 minutes, until the couscous is tender and the chicken is cooked through.

6. Finish with Herbs and Lime Zest

Remove the skillet from the heat and sprinkle in a handful of fresh mixed herbs and grate in the lime zest.