This spicy and tender chicken is a great weeknight meal - on the table in less than 45 minutes.

Ingredients

• 1/4 cup olive oil
• 2 pounds chicken thighs and legs
• salt and pepper
• 1 onion, diced
• 2 carrots, diced
• 2 + tablespoons harissa (2 tablespoons for the braise and to taste for the couscous)
• 1/2 cup white wine
• zest of 2 lemons
• 3 cups chicken stock
• chopped cilantro (or parsley)

Instructions

Heat the olive oil in a large dutch oven over high heat. Season chicken with salt and pepper and brown well on both sides. Remove to a plate and set aside. Saute onions and carrots until well browned. Add harissa and stir to combine. Add wine and let reduce by half. Add the lemon zest and chicken stock and place the chicken back in the pot. Cover and reduce the heat to low and allow to simmer for 30 - 40 minutes until the chicken is very tender.

Meanwhile, cook the couscous. Place 3 ounces of couscous per person in a baking dish. Top with 1/2 cup of boiling salted water and a tablespoon of extra virgin olive oil. Cover and let sit for 5 - 8 minutes. Fluff with a fork and stir in 1 - 2 teaspoons of harissa (to taste) and chopped cilantro. Serve the chicken over the couscous.