Harissa-Smoked Chicken with Chickpea Purée

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs basted in smoky harissa glaze, served with a velvety chickpea purée and saffron-infused couscous. This North African-inspired chicken recipe (gluten-free, low-carb), ready in about 55 minutes, pairs chicken thighs, harissa paste, chickpeas (canned, drained) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 North African cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Season chicken thighs with 1/2 tsp salt and 1/4 tsp cumin. In a bowl, mix 2 tbsp harissa paste with 1 tbsp olive oil and 1 tbsp lemon juice; brush onto chicken. Bake for 25-30 minutes until golden and juices run clear.
  2. Step 2: Meanwhile, in a large pot, sauté 3 minced garlic cloves in 2 tbsp olive oil over medium heat for 30 seconds. Add 1.5 cups chickpeas and 1/4 tsp cumin; mash with a fork until smooth. Stir in 1/4 tsp saffron threads and 1/4 cup water; cook for 5 minutes until thickened.
  3. Step 3: Fluff couscous with a fork, then pour 1/4 cup lemon juice and 1/4 tsp salt over it. Toss to combine. Serve chicken atop chickpea purée with couscous on the side.

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