Honey Harissa Chicken Sheet Pan

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  0.8 cup Harissa Paste, Prepared
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2.5 tsp 2½ teaspoons kosher salt
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  1 lbs Potato, White, Boiled, No Skin
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  2 tbsp Honey
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  3 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 Broccoli(350g)
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  0.3 cup Tahini (sesame paste)
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  1 tbsp Soy Sauce, Low Sodium
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  2 Garlic(6g)
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  1 tbsp Sesame seeds
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  0.3 cup Parsley, Fresh
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  Couscous, Dry

Instructions

1. 1Cook the couscous according to package directions. Fluff with a fork and set aside.
2. 2In a large bowl, combine the harissa paste, olive oil, garlic powder, onion powder, and kosher salt. Divide the mixture in half: toss the potatoes in one portion and spread cut-side down on a large skillet. Cook over medium-high heat for 8–10 minutes until the cut sides turn golden brown and begin to caramelize.
3. 3To the remaining harissa mixture, stir in the honey. Add the chicken thighs and toss until fully coated. Arrange skin-side up over and around the potatoes in the skillet. Cook over medium-high heat for 18–22 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F in the thickest part of the thigh.
4. 4Add the broccoli florets to the skillet, nestling them among the potatoes and chicken. Cook over medium-high heat for 5–7 minutes until the broccoli is tender-crisp and bright green.
5. 5While the vegetables and chicken cook, whisk together the tahini, minced fresh garlic, low sodium soy sauce, and ¼ cup water in a small bowl until smooth and pourable.
6. 6Divide the couscous, chicken, potatoes, and broccoli evenly into 6 airtight containers while hot. Drizzle the tahini sauce over each portion.
7. 7Top each container with sesame seeds and fresh parsley.
8. 8Seal containers and refrigerate for up to 4 days. Reheat over medium heat or in a 325°F oven for 8–10 minutes until warmed through.