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1
In a Dutch oven, heat the oil over medium-high heat.
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2
Season the chicken thighs generously with salt and pepper and then place them skin side down in the preheated Dutch oven.
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3
Cook for about 4-5 minutes on each side or until brown.
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4
Remove the chicken from the pan and set aside.
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5
Reduce the heat to medium, and add the onion.
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6
Cook for 6-7 minutes or until tender.
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7
Add the garlic and ginger and cook for an additional 2 minutes.
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8
Next, stir in the harissa, cumin, coriander, paprika, turmeric and cayenne.
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9
Stir to evenly coat the onion.
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10
Add the chicken back into the pan, and toss so that the chicken is evenly coated with the mixture.
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11
Pour the chicken broth and beer into the pan, submerging the chicken so that 3/4 of the thighs are covered.
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12
Bring to a boil, and then lower to a simmer.
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13
Cover and cook for 30 minutes.
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14
Remove the chicken, place on a plate and set aside.
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15
Increase the heat to medium-high to work on the sauce.
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16
Add the olives and stir in the cornstarch mixed with water.
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17
Cook for 10 minutes until the sauce is thickened.
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18
While your sauce is cooking and thickening, cook your couscous per manufacturers instructions.
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19
Serve the dish by placing the chicken on top of a bed of couscous.
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20
Pour sauce over top and garnish with cilantro.
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21
Enjoy!
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22
Recipe slightly adapted from The Food 52 Cookbook by Amanda Hesser and Merrill Stubbs.
