Moroccan-Spiced Chicken with Harissa-Roasted Vegetables and Herbed Cauliflower Couscous

Prepare the spice blend and chicken: In a small bowl, combine 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Pat 8 bone-in, skin-on chicken thighs completely dry with paper towels. Rub the spice mixture evenly over both sides of each chicken thigh, getting some under the skin as well. Let the seasoned chicken rest at room temperature for 15 minutes while you prepare the vegetables.

Prepare the vegetables: Preheat the oven to 425°F. Cut 2 medium zucchini into 1-inch chunks. Core and seed 1 large red bell pepper and 1 large yellow bell pepper, then cut into 1.5-inch pieces. Peel and cut 1 medium red onion into thick wedges. In a large bowl, toss the vegetables with 2 tbsp harissa paste, 1 tbsp olive oil, and 1/4 tsp salt until evenly coated.

Sear the chicken: Place the seasoned chicken thighs skin-side down in a large, cold oven-safe skillet or cast-iron pan. Turn the heat to medium and cook undisturbed for 12 to 14 minutes, allowing the skin to slowly render its fat and turn deeply golden and crispy. The chicken will release naturally when ready. Flip the thighs and cook for an additional 3 minutes on the second side.

Roast the chicken and vegetables: Transfer the skillet with the chicken (skin-side up) to the preheated 425°F oven. On a separate rimmed baking sheet, spread the harissa-coated vegetables in a single layer. Place both the chicken and vegetables in the oven. Roast for 20 minutes until the chicken reaches an internal temperature of 175°F and the vegetables are caramelized at the edges with some charred spots. Remove both from the oven and tent the chicken loosely with foil to rest.

Make the cauliflower couscous: While the chicken and vegetables roast, cut 1 medium head of fresh cauliflower into florets, discarding the tough core. Working in batches, pulse the cauliflower florets in a food processor until they resemble couscous-sized grains (about 10 to 12 pulses per batch). Don't over-process or it will become mushy. Peel and mince 4 garlic cloves. Finely chop 1/3 cup fresh cilantro and 1/4 cup fresh mint leaves. Zest and juice 1 medium lemon, keeping zest and juice separate.

Cook the cauliflower couscous: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the riced cauliflower and 1/4 cup low-sodium chicken broth. Cook for 5 to 6 minutes, stirring frequently, until the cauliflower is tender but still has a slight bite. Remove from heat and stir in the lemon zest, 2 tbsp of the lemon juice, the chopped cilantro, chopped mint, 1/4 tsp salt, and 1/4 tsp black pepper. Toss well to combine.

Plate and serve: Divide the herbed cauliflower couscous among four dinner plates, creating a bed on each plate. Arrange the harissa-roasted vegetables around the cauliflower. Place 2 chicken thighs on top of each serving, positioning them skin-side up to showcase the crispy golden skin. Drizzle any accumulated pan juices from the chicken skillet over the top. Garnish with additional fresh cilantro and mint leaves if desired, and serve with lemon wedges on the side.