Harissa & Honey-Glazed Chicken

with Vegetable & Lemon Couscous

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
11 Smart Points

A staple in Middle Eastern and North African cuisines, harissa is a smoky, lightly spicy chile paste that gives the glaze for our seared chicken its bold kick, balanced by a touch of sweet honey. It’s perfectly accompanied by a bright, hearty side of lemon-dressed couscous, carrots, and kale.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the harissa paste, honey (kneading the packet before opening), and 1 teaspoon of warm water; season with salt and pepper.

Roast the carrots & chicken:
2 Roast the carrots & chicken:

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Reserving half the glaze, evenly top the chicken with the remaining glaze. Roast 19 to 21 minutes, or until the carrots are browned and tender when pierced with a fork and the chicken is cooked through.* Remove from the oven.

* An instant-read thermometer should register 165°F.

Cook the couscous:
3 Cook the couscous:

Once the carrots and chicken have roasted about 10 minutes, in a medium pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.

Cook the kale:
4 Cook the kale:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and most of the water has cooked off. Turn off the heat.

Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the roasted carrots, cooked kale, lemon purée, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the roasted chicken with the finished couscous. Top the chicken with the reserved glaze. Enjoy!

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the harissa paste, honey (kneading the packet before opening), and 1 teaspoon of warm water; season with salt and pepper.

2 Roast the carrots & chicken:

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Reserving half the glaze, evenly top the chicken with the remaining glaze. Roast 19 to 21 minutes, or until the carrots are browned and tender when pierced with a fork and the chicken is cooked through.* Remove from the oven.

* An instant-read thermometer should register 165°F.

Roast the carrots & chicken:
Cook the couscous:
3 Cook the couscous:

Once the carrots and chicken have roasted about 10 minutes, in a medium pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.

4 Cook the kale:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and most of the water has cooked off. Turn off the heat.

Cook the kale:
Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the roasted carrots, cooked kale, lemon purée, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the roasted chicken with the finished couscous. Top the chicken with the reserved glaze. Enjoy!