Start by prepping your ingredients. This first step of cooking the chicken takes a bit of time, so it's a great opportunity to get everything ready while you wait. Sprinkle both sides of the chicken thighs and drumsticks with a few pinches of kosher salt and a few turns of freshly ground pepper. This ensures the flavors penetrate the meat.
Next, heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, swirl it around, then add the chicken, skin-side down. Cook for about 15 minutes, until the skin is golden brown and crispy. The sizzling sound is music to the ears!
Carefully flip the chicken and cook on the opposite side for another 15 minutes. The goal here is to achieve that beautiful golden-brown color all over. Once done, remove the chicken from the pan and set it aside on a plate.
In the same skillet, add the sliced eggplant and cook for 2 to 3 minutes on each side, just until they’re tender and caramelized. This adds depth to your dish. Once cooked, add the eggplant to the plate with the chicken.
Now, lower the heat to medium-low. Add the minced shallot, garlic, spices, and another pinch of kosher salt. Cook for 2 to 3 minutes until the shallot is translucent. The aroma at this stage will be irresistible and fragrant!
Stir in the harissa along with a splash of water, mixing until the harissa is fully integrated with the water and spices. This step is crucial as it combines all those wonderful flavors. Add the couscous next, stirring until each grain is coated in the spicy mixture. Let it cook for about 2 to 3 minutes.
Carefully nestle the chicken back into the couscous and arrange the eggplant around it. Pour the water or chicken broth around the mixture, ensuring the couscous is saturated without drowning the chicken. Bring the flame back to medium-high and let it simmer for about 10 to 12 minutes.
As it simmers, keep an eye on the couscous. You’ll notice most of the water will evaporate. Give the couscous a taste, and if it seems a bit firm, let it cook for an additional 2 to 3 minutes until perfectly tender.
While waiting, prepare your garnishes. I love to grill some lemon halves over the gas flame until they’re charred. This adds a lovely, smoky flavor. For the yogurt garnish, squeeze a bit of grilled lemon juice into a bowl, add a splash of water, and whisk together to thin it out.
Once everything is cooked to perfection, remove the harissa chicken from the heat. Squeeze the grilled lemon over the dish for that zesty kick. Drizzle with the yogurt, and sprinkle with pomegranate seeds and chopped Italian parsley. Serve immediately and enjoy every bite!
