A Taste of Morocco
Moroccan-Spiced Chicken and Couscous with Crispy Chicken Skins
This chicken dish features a couple of North African influences: We start with a spice blend reminiscent of ras el hanout (literally “head of the shop” in Arabic, ras el hanout is a spice blend that varies by region but traditionally includes a seller’s best spices). We incorporate some of the spice mix into a spicy-savory harissa-style paste (a popular North African hot pepper paste), which we use to build a flavorful base for gently braising chicken thighs until they are tender and moist. With a little couscous cooked in the same pot to soak up the extra cooking liquid, this dish is packed with warming flavor.
Cooking on busy weeknights is a heavy lift—it’s easy to be deterred by time-consuming prep before and a sink full of dirty dishes after. The test kitchen solved these challenges by creating a collection of inspired, family-friendly recipes for even the busiest home cooks.
› $19.95 — Add to Cart
The axiom “knowledge is power” holds especially true in the kitchen—the more you know about what’s going on inside your food as it cooks, the more you can control the result. That’s why we’re so gung ho about using an instant-read thermometer in the kitchen, as more control means less stress and better results. Our winning inexpensive digital thermometer was fast, accurate, and easy to hold. It had a few cushy extra features, including a rotating display and a backlight, which came in handy for grilling. While supplies last. Offer ends at 11:59p.m. PT on December 12, 2017.