Bright green harissa coats chicken thighs and sweet delicata squash in this unfussy sheet-pan dinner. Dish them up with fluffy couscous, cooling yogurt, and plenty of fresh cilantro.
What You Get
Green harissa sauce
Whole chicken thighs (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 40 minutes
Preheat the oven to 425°F. Line a sheet pan with foil.
Cut the delicata in half lengthwise, scoop out the seeds, then slice crosswise about ¼-inch thick. Cut the red onion into 8 wedges, leaving the root end attached.
In a large bowl, whisk together ⅓ cup of the green harissa, 3 tablespoons olive oil, 1 teaspoon salt, and a generous grind of pepper. Add the chicken thighs, sliced delicata, and red onion and toss to coat.
Arrange the chicken and vegetables on the prepared pan, placing the chicken skin-side up. Bake until the chicken is crisp and golden and no longer pink at the center, and the vegetables are tender and a little browned, 30 to 35 minutes. (If the vegetables finish before the chicken, just transfer the vegetables to a platter while the chicken continues to cook.)
Meanwhile, in a small pot with a lid, bring 1¼ cups water to a boil. Stir in 1 cup couscous, 2 tablespoons olive oil, and ¼ teaspoon salt. Remove from the heat, cover the pot, and let sit until tender, 5 minutes. Fluff with a fork. Separate the cilantro into sprigs. Cut the lemon into wedges for squeezing.
Heap the couscous onto plates and spoon the chicken thighs and vegetables over. Dollop with the yogurt, scatter with cilantro, and serve warm, with lemon wedges and the remaining green harissa.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.