In a large mixing bowl, combine the harissa, olive oil, garlic, brown sugar, and ¼ cup water. Add the chicken, cover with plastic wrap and refrigerate for at least 2 hours, or even marinate overnight.

Bring the chicken to room temperature and preheat the oven to 400°F. Reserve the excess marinade, but pat the chicken dry to help with the sear. Season with salt.

Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin side down, and sear for 1 to 2 minutes. Flip over and transfer to a plate or sheet pan. Work in batches if necessary, to avoid overcrowding the pan. Deglaze the pan with the chicken stock, scraping up any brown bits with a wooden spoon. Add the reserved marinade and bring to a boil.

Add the chicken back to the pan, in one layer, and roast in the oven for about 35 minutes or until the internal temperature is 165°F.

Heat the olive oil in a large skillet set over medium-high heat. Add the couscous and toast for 1 to 2 minutes, allowing the couscous to brown and achieve a nutty, more complex flavor.

Cover with 5 cups water and salt, then bring to a boil. Reduce to a simmer and cook for 15 to 16 minutes, or until all of the liquid has been absorbed and the couscous is al dente.

Finish by stirring in the saffron butter and an additional pinch of salt if needed.

Serve each plate with some couscous on the bottom, topped with a chicken thigh and some of the remaining sauce.

Rehydrate the red chilies (adding more if you like extra heat) in a bowl of hot water.

Roast the red pepper over an open flame, or place in a 450°F oven until blackened, about 15 minutes, turning regularly.

Transfer to a bowl and cover tightly with plastic wrap. Allow the pepper to steam for several minutes, then remove the skin.

Heat the olive oil in a large skillet over medium heat. Sweat the onion and garlic for 6 to 7 minutes.

Add the cumin, coriander, and caraway seeds and continue to cook for 1 minute. Add the tomato paste and cook until the onion is totally softened and the paste is no longer raw, another 1 to 2 minutes.

In a blender, combine the onion mixture with the roasted red pepper, chilies, and salt. Blend until smooth and finish with the lemon juice. Transfer to a resealable plastic container or squeeze bottle. This will keep in the fridge for 1 week.

Melt the butter and saffron in a saucepan over medium-low heat.

Turn off the heat and allow the mixture to infuse for 5 to 10 minutes. Transfer to a blender and blend until very smooth. Transfer to a resealable container and allow to cool, then refrigerate for up to 10 days. See the blog post for my recommended variation.