Preheat oven to 350 degrees. Run your finger under skin of 1 chicken leg to separate skin from meat without tearing. Spread 1 tsp. harissa underneath skin. Move skin back to cover and spread 1/2 tsp. harissa on top. Repeat process with 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.
Serving
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Makes 4 servings
Originally Submitted
2/10/2009
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