Harissa-Braised Chicken Thighs with White Beans, Artichokes & Herbed Couscous

Preheat your oven to 350°F. Pat 8 bone-in, skin-on chicken thighs completely dry with paper towels. Season both sides generously with 1 tsp of salt and 1/2 tsp of black pepper.

Heat 1 tbsp of olive oil in a large cast-iron skillet or oven-safe braising pan over medium-high heat. Working in batches if necessary, place the chicken thighs skin-side down in a single layer. Sear without moving for 5 to 6 minutes until the skin is deeply golden brown and releases easily from the pan.

Flip the thighs and sear the other side for 3 to 4 minutes until browned. Transfer the chicken to a plate. Once cool enough to handle, carefully remove and discard the crispy skin from each thigh. Set the skinless thighs aside.

While the chicken cools, peel and dice 1 large yellow onion into 1/2-inch pieces. Mince 5 cloves of garlic. Core and dice 3 Roma tomatoes into 1/2-inch chunks. Drain and rinse 15 oz of canned white beans. Drain 14 oz of canned artichoke hearts and quarter each heart. Zest and juice 1 fresh orange. Roughly chop 1/2 cup of fresh cilantro and 1/3 cup of fresh parsley, keeping them separate.

Reduce the heat under your skillet to medium. Add the diced onion to the pan drippings and sauté for 4 to 5 minutes, stirring occasionally, until softened and beginning to caramelize at the edges.

Add the minced garlic, 1.5 tsp of ground cumin, 1 tsp of smoked paprika, and 1 tsp of ground coriander to the onions. Stir constantly for 1 minute until the spices are fragrant and toasted.

Stir in 3 tbsp of harissa paste, coating the onions and spices thoroughly. Cook for 1 minute while stirring to caramelize the paste slightly and develop its complex heat.

Add the diced tomatoes and cook for 2 minutes, stirring to break them down slightly. Pour in 2 cups of low-sodium chicken broth and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan.

Add the drained white beans, quartered artichoke hearts, 2 tbsp of fresh orange juice, and 1 tsp of orange zest to the skillet. Stir to combine and bring the mixture to a gentle simmer.

Nestle the skinless chicken thighs into the braising liquid, ensuring they're partially submerged but not completely covered. Spoon some of the beans and vegetables over the top of the chicken.

Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated 350°F oven and braise for 35 to 40 minutes until the chicken reaches an internal temperature of 175°F and is fall-apart tender.

About 20 minutes before the chicken is done, prepare the couscous. In a medium saucepan, bring the remaining 1.5 cups of chicken broth to a boil over high heat. Add 1.5 cups of Israeli couscous and 1/4 tsp of salt.

Reduce the heat to low, cover, and simmer for 10 to 12 minutes until the couscous is tender and has absorbed most of the liquid. Remove from heat and let stand covered for 5 minutes.

Fluff the couscous with a fork and stir in the chopped parsley, 1 tbsp of olive oil, and a pinch of black pepper until well combined and glossy.

Remove the braising pan from the oven. Taste the sauce and adjust seasoning with salt and black pepper as needed. Stir in the chopped cilantro.

To serve, divide the herbed couscous among four shallow bowls. Top each portion with 2 chicken thighs and generous spoonfuls of the harissa-braised white beans, artichokes, and sauce. Garnish with additional fresh herbs if desired.