Grilled Moroccan Chicken With Curried Couscous
photo by Debber
- Ready In:
- 1hr 10mins
- 1 tablespoon caraway seed
- 1 tablespoon coriander seed
- 1 tablespoon cumin seed
- 1 tablespoon dry crushed red pepper
- 2 tablespoons olive oil
- 2 garlic cloves
- 3 tablespoons sweet Hungarian paprika
- 1 1⁄2 teaspoons salt
Chicken and Dressing
- 2 tablespoons olive oil
- 1⁄2 cup olive oil
- 5 tablespoons fresh lime juice, divided
- 1 teaspoon finely grated lime peel
- 1 (3 lb) roasting chickens, quartered, backbone removed
- 1 pinch sugar
- 1 3⁄4 cups low sodium chicken broth
- 1 1⁄2 teaspoons curry powder
- 1 (10 ounce) package couscous
- Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally. about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.).
For Chicken and Dressing:
- Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
- Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.).
- Preheat barbeque (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
- Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.
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This was the starring attraction at our "Moroccan Meal" for the ZWT No. Africa/Middle East Challenge. I sort of mis-read (messed up) the marinade (added the half-cup along with the 2 T.), but that only improved it (as far as we were concerned)...and I poured off the excess oil later anyway. So..now to the couscous. I am a ditz! I had quinoa....but we LOVED the whole effect. My (usually bland) 15 yo DS said this was a 5-star recipe, the other three eaters said 4-stars. So...this spicy meal was a very BIG departure for our little German family! *Made for ZWT 3 No. Africa Challenge ~ Moroccan Meal*
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