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For the chicken, preheat oven to 375 degrees F. Place chicken, breast side up in baking dish. Pat dry with paper towel. Sprinkle evenly with seasonings. Bake for 1 ½ - 2 hours, or until internal thermometer registers 165 degrees F. Remove skin before eating.
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For the stuffed tomatoes, while chicken is baking, prepare cous cous according to package instructions and set aside covered. Cut ¼ in of tops of tomatoes off, dice up tops and place in bowl. Scoop out flesh of tomatoes into same bowl and chop any large pieces of tomato flesh. Add harissa, basil, shallots and spices and stir to combine. Stir in cooked cous cous.
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Arrange tomato shells in foil lined baking dish. Keep tomatoes nestled close to each other to help keep them upright when filling and baking. Fill each tomato with approximately 4-5 tablespoons of cous cous mixture. Bake for 20 minutes, or until tops are slightly golden brown.