Roast Chicken Legs with Harissa and Couscous
Recipe created by Cathy and Tony Mantuano
Thrillingly versatile harissa paste adds depth and spice to roast chicken legs.

This recipe is made from ingredients featured in The Great Pantry Makeover.
Servings: Serves 4
Ingredients
  • 4 whole chicken legs
  • 1/4 cup harissa sauce
  • 1 Tbsp. extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • 1 package (12 ounces) couscous
  • 1 Tbsp. powdered sumac
  • 4 sprigs fresh cilantro
Directions
Preheat oven to 350°. Run your finger under skin of 1 chicken leg to separate skin from meat without tearing. Spread 1 teaspoon harissa underneath skin. Move skin back to cover, and spread 1/2 teaspoon harissa on top. Repeat process with remaining pieces; spread any remaining harissa on the top and bottom surface of each leg. 

Coat the bottom of an ovenproof pan with oil. Place chicken in pan and season with salt and pepper. Bake in oven until crispy, about 90 minutes. About 15 minutes before legs are done, prepare couscous following package directions.

Spoon couscous on a platter, arrange legs on top, dust with sumac, sprinkle cilantro, and serve immediately.
From the January 2009 issue of O, The Oprah Magazine