Braised Chicken with Harissa Chickpeas, Moroccan Couscous & Roasted Rainbow Carrots

Written by

Hamenth

in

An Entree Preparation final exam plate (May 2, 2023).

This dish was originally developed for my Entree Preparation final exam and is built around Moroccan-inspired flavors and textures. It brings together crisp-skinned braised chicken thighs, harissa chickpeas, fluffy pistachio-and-raisin couscous, and roasted rainbow carrots finished with an orange–cumin–cinnamon dressing. The result is a plate that is bright, aromatic, and comforting—equally at home in a home kitchen or a restaurant setting.

Dish Overview

Braised Chicken with Harissa Chickpeas, Moroccan Couscous, and Roasted Rainbow Carrots

An exquisite preparation influenced by the vibrant tastes of Morocco, this dish features a braised chicken thigh with delightfully seasoned crispy skin, harissa chickpeas, and roasted rainbow carrots caramelized in a hot oven, then tossed in an orange–cumin–cinnamon dressing. Tangy, sweet, spicy, and beautifully balanced.

Wherever possible, all foods on this menu are locally sourced and organically grown.

Components

  • Braised chicken thighs with harissa chickpeas
  • Moroccan couscous with pistachios, golden raisins, and herbs
  • Roasted rainbow carrots with orange–cumin–cinnamon dressing
  • House harissa

You can serve these components plated as a composed entree or family-style.

Braised Chicken with Harissa Chickpeas

Yield: 2 servings

Ingredients

  • 2 bone-in chicken thighs, skin on
  • Diamond kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 teaspoons olive oil
  • 1/2 onion, medium dice
  • 2 garlic cloves, minced
  • 1 teaspoon tomato paste
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/8 cup harissa (see House Harissa below or use a good prepared brand)
  • 1/4 cup chicken stock
  • Chopped parsley, for garnish
  • Lemon wedges, for serving

Method

  1. Preheat the oven to 425°F (220°C). Pat the chicken thighs dry and season both sides with salt and pepper.
  2. Heat the olive oil in a cast-iron skillet over medium-high heat. Place the chicken in the skillet, skin-side down, and sear until the skin is golden and crisp, about 4–5 minutes per side. Transfer the chicken to a plate.
  3. Carefully drain off all but 1 tablespoon of fat from the pan. Add the onion and garlic, stirring and scraping to pull up any browned bits from the bottom of the pan.
  4. Deglaze with a splash of the chicken stock and cook, stirring frequently, until the onions are soft, about 3 minutes.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the chickpeas, harissa, and remaining chicken stock. Stir to combine and bring the mixture to a simmer.
  7. Nestle the chicken thighs back into the skillet, skin-side up, on top of the chickpea mixture.
  8. Transfer the skillet to the oven and roast until the chicken is cooked through and the juices run clear, about 20–25 minutes.
  9. To serve, spoon the chickpeas into a warm plate or shallow bowl, top with a chicken thigh, and garnish with chopped parsley and lemon wedges.

Moroccan Couscous

Yield: 2 servings

Ingredients

  • 1/16 cup pistachios
  • 1 tablespoon butter
  • 1/2 shallot, small dice
  • Diamond kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/8 teaspoon cumin seeds, ground
  • 1 1/2 cups chicken stock
  • 3/4 cup couscous
  • 1/8 cup golden raisins
  • 2 sprigs fresh parsley, chopped
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon olive oil

Method

  1. Preheat the oven to 350°F (175°C). Spread the pistachios in a single layer on an ungreased, rimmed, parchment-lined baking sheet.
  2. Toast in the oven until fragrant and lightly golden, 5–7 minutes, stirring once halfway through. Transfer to a bowl to stop the cooking, then roughly chop if desired.
  3. In a large skillet, melt the butter over medium heat. Add the shallots and cook for about 3 minutes, until they begin to soften.
  4. Season with salt, pepper, and the ground cumin. Cook for 30 seconds, just until fragrant.
  5. Pour in the chicken stock. Increase the heat to high and bring to a boil.
  6. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
  7. Fluff the couscous with a fork. Fold in the golden raisins, chopped parsley, lemon juice, olive oil, and toasted pistachios.
  8. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Roasted Rainbow Carrots

Yield: 2 servings

Ingredients

  • 1/2 pound whole rainbow carrots, peeled
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup
  • Diamond kosher salt, to taste
  • Freshly ground black pepper, to taste

For the dressing:

  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon Aleppo chili (or other mild chili), ground
  • 1/8 teaspoon cumin seeds, ground
  • 1/16 teaspoon Ceylon cinnamon, ground

To finish:

  • 1/4 cup chopped cilantro (or parsley)
  • Fresh orange zest

Method

  1. Preheat the oven to 425°F (220°C).
  2. Scrub or peel the carrots, then cut them into 3–4 inch pieces. Halve them lengthwise, and quarter any thicker pieces so they are all roughly the same thickness (no bigger than 1/2 inch thick).
  3. In a small bowl, whisk together the olive oil, maple syrup, salt, and pepper. Toss this mixture with the carrots and spread them in a single layer on a parchment-lined sheet pan.
  4. Roast for 20–25 minutes, stirring the carrots halfway through, until they are tender and lightly caramelized.
  5. While the carrots roast, whisk together the orange juice, Aleppo chili, ground cumin, and cinnamon.
  6. When the carrots are done, toss them with the dressing.
  7. Transfer to a serving plate and garnish with chopped cilantro and fresh orange zest.

House Harissa

Yield: about 2 cups

Ingredients

  • 4 garlic cloves
  • 1/2 cup olive oil
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon black peppercorns
  • 6 roasted red peppers, seeds removed
  • 1 Aleppo red chile, halved, seeds removed
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar
  • Diamond kosher salt, to taste

Method

  1. In a small saucepan, combine the garlic and olive oil. Cook over medium heat until the garlic is tender but not browned, 10–15 minutes. Let cool.
  2. In a dry small skillet, toast the caraway seeds, coriander seeds, cumin seeds, and peppercorns, tossing often, until fragrant, about 2 minutes. Let cool, then finely grind in a spice mill or mortar and pestle.
  3. In a blender or mini food processor, combine the ground spices, garlic and oil, roasted red peppers, Aleppo chile, red wine vinegar, and sugar. Blend until smooth.
  4. Season with salt to taste. Store in an airtight container in the refrigerator.

Plating Notes

For a composed plate:

  1. Spoon a bed of Moroccan couscous slightly off-center.
  2. Nestle the braised chicken thigh alongside, with harissa chickpeas spooned around and partially over the couscous.
  3. Add a portion of the roasted rainbow carrots to one side for color and height.
  4. Garnish with microgreens, additional chopped herbs, and a lemon wedge or lemon twist.

Serve hot.

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