Are you tired of juggling multiple pots and pans to create a satisfying dinner? This one-pot recipe is here to save the day! Chicken with spiced couscous and carrots is a hearty, flavor-packed dish that comes together in just one skillet .
It’s the ultimate balance of convenience and bold taste, inspired by North African cuisine. Here is why this recipe deserves a spot on your weekly meal plan.
Why This One-Pot Dish Stands Out
The magic of this dish lies in its simplicity. The chicken, carrots, and couscous cook together in one pan, allowing the flavors to meld beautifully.
The result? A savory and slightly spicy combination that feels sophisticated yet accessible.
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The harissa—a bold North African chili paste—adds just the right amount of heat and depth to elevate the dish. Plus, the couscous absorbs all the juices from the chicken and vegetables, making every bite rich and satisfying.
Tips for Perfect Results
To make this recipe a success, follow these simple tips:
- Sear the Chicken: Browning the chicken first develops a deep, flavorful base for the dish. Don’t rush this step!
- Adjust the Heat: If you prefer a milder dish, use less harissa or choose a mild variety.
- Use the Right Skillet: A 12-inch oven-safe skillet ensures even cooking and makes transferring to the oven a breeze.
Adaptations for Any Diet
This dish is incredibly versatile, making it easy to adapt to different dietary needs:
- Gluten-Free: Swap the couscous for a gluten-free grain like quinoa or millet.
- Vegetarian: Replace the chicken with roasted chickpeas or tofu, and use vegetable broth instead of chicken juices.
- Low-Carb: Substitute cauliflower rice for couscous and reduce the amount of chickpeas.
Perfect Pairings to Complete the Meal
While this one-pot recipe is a satisfying meal on its own, pairing it with complementary sides or accompaniments can elevate the experience:
- Warm Flatbread: Serve alongside naan or pita bread to scoop up every last bite of the flavorful couscous.
- Yogurt Sauce: A dollop of plain Greek yogurt or a garlic-tahini sauce can balance the spice from the harissa.
- Fresh Salad: A crisp side salad with cucumber, tomato, and a lemon vinaigrette adds a refreshing contrast.
- Roasted Vegetables: For even more heartiness, roasted eggplant or zucchini pair beautifully with the flavors of this dish.
Why You’ll Love This One-Pot Recipe
There’s a reason one-pot meals are a favorite for busy families and home cooks alike. This recipe not only saves time on cleanup but also delivers a rich, cohesive meal that tastes like you spent hours in the kitchen.
It’s perfect for weeknight dinners, meal prep, or even casual entertaining. Serve it with extra harissa on the side for those who love a spicy kick.
Recipe
Simple Chicken with Spiced Couscous & Carrots One-Pot Recipe for Dinner
Equipment
- 12-inch ovensafe skillet with a tight-fitting lid
Ingredients
For the Chicken and Vegetables:
- 8 5–7-ounce bone-in chicken thighs, trimmed
- 1 ½ teaspoons table salt divided
- 1 teaspoon pepper divided
- 1 tablespoon vegetable oil
- 1 pound carrots peeled and cut into 2-inch lengths (thin pieces halved, thick pieces quartered lengthwise)
- 1 onion chopped
For the Couscous and Chickpeas:
- 1 15-ounce can chickpeas, rinsed
- ¾ cup water
- 2 tablespoons harissa plus extra for serving
- 1 cup couscous
Finishing:
- ⅓ cup minced fresh parsley
- 2 tablespoons lemon juice
Instructions
Prepare Chicken:
- Preheat oven to 450°F.
- Pat chicken dry and season with ½ teaspoon salt and ½ teaspoon pepper.
- Heat oil in the skillet over medium-high heat until just smoking. Sear chicken skin side down until well browned (about 5 minutes). Transfer chicken, skin side up, to a plate.
Cook Vegetables:
- Pour off all but 1 tablespoon of fat from the skillet.
- Add carrots, onion, 1 teaspoon salt, and remaining ½ teaspoon pepper. Cook over medium heat until onion is softened, about 5 minutes.
Add Chickpeas and Harissa:
- Stir in chickpeas, water, and harissa, scraping up browned bits, and bring to a boil.
Cook Couscous and Finish:
- Stir in couscous, scraping any that sticks to the skillet.
- Nestle chicken, skin side up, into the skillet, along with any accumulated juices. Cover, transfer to oven, and bake until chicken reaches 175°F (about 15–20 minutes).
Serve:
- Remove skillet from oven and transfer chicken to a serving platter. Add parsley and lemon juice to couscous mixture, fluff with a fork to combine, and season to taste.
- Serve with extra harissa on the side.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.