Spiced Grilled Moroccan Chicken with Curried Couscous Delight
This enticing dish, inspired by the flavors of Morocco, brings a unique blend of spices to the classic grilled chicken experience. The marinated chicken absorbs the aromatic spices of harissa, resulting in a succulent and flavorful meal. Paired with light and fluffy couscous infused with curry, it makes for an inviting dish perfect for gatherings or a family dinner. The vibrant flavors of lime and a touch of sweetness from the dressing elevate the dish, while a drizzle of extra harissa adds the perfect kick. Make sure to marinate the chicken overnight for the best results, and enjoy a feast that transports you to the streets of Marrakech.
N/A
Servings
200
Calories
17
Ingredients
Ingredients
Caraway seed
1 tablespoon (toasted)
Coriander seed
1 tablespoon (toasted)
Cumin seed
1 tablespoon (toasted)
Dry crushed red pepper
1 tablespoon (added to spices)
Olive oil
2 tablespoons (for marinating)
Garlic cloves
2 (minced)
Sweet Hungarian paprika
3 tablespoons (added to harissa)
Salt
1 1/2 teaspoons (to taste)
Olive oil
1/2 cup (for dressing)
Fresh lime juice
5 tablespoons (divided between marinade and dressing)
Finely grated lime peel
1 teaspoon (added to marinade)
Roasting chicken
1 (3 lb) (quartered, backbone removed)
Sugar
1 pinch (for dressing)
Low sodium chicken broth
1 3/4 cups (for couscous)
Curry powder
1 1/2 teaspoons (for couscous)
Couscous
1 (10 ounce) package
Harissa
as needed (for serving)
Instructions
1
1. Prepare the Harissa: Toast the caraway, coriander, and cumin seeds in a medium skillet over medium heat for about 5 minutes or until they darken slightly and become fragrant. Let the spices cool completely.
2
2. Once cooled, grind the spices along with the dried crushed red pepper into a fine powder using a mortar and pestle or a spice grinder. Add the olive oil and garlic, and grind until you achieve a smooth paste. Stir in the sweet Hungarian paprika and salt. Set aside. (This harissa can be made up to three days in advance; just cover and refrigerate.)
3
3. Marinate the Chicken: In a small bowl, whisk together 3 tablespoons of the harissa, 2 tablespoons of olive oil, 2 tablespoons of lime juice, and the lime peel. Rub this mixture evenly over all sides of the quartered chicken pieces. Place the marinated chicken in an 11x7-inch glass baking dish, cover, and let it marinate overnight in the refrigerator.
4
4. Prepare the Dressing: In a medium bowl, whisk together the remaining 1/2 cup olive oil, 3 tablespoons lime juice, and a pinch of sugar. Season the dressing with salt and pepper to taste. This dressing can also be prepared a day in advance; just cover and refrigerate until ready to serve.
5
5. Grill the Chicken: Preheat your barbecue to medium-low heat. Grill the marinated chicken, turning occasionally for even cooking, for about 45 minutes or until cooked through. Once done, let the chicken rest at room temperature before serving.
6
6. Cook the Couscous: In a heavy small saucepan, bring the low sodium chicken broth and curry powder to a rapid boil. Stir in the couscous, cover the pot, and remove it from heat. Allow it to stand for about 5 minutes. Fluff the couscous with a fork and transfer it to a serving platter.
7
7. Serve the Dish: Place the grilled chicken atop the fluffy couscous. Serve warm with the fresh dressing and remaining harissa on the side for drizzling.
Nutrition Information
11.25g
Fat
13.75g
Carbs
10g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Moroccan dish?
The main protein is a 3 lb roasting chicken, which should be quartered with the backbone removed.
What type of cuisine inspired this recipe?
This recipe is inspired by the vibrant flavors of Moroccan cuisine.
How long should the chicken be marinated?
The chicken should be marinated overnight in the refrigerator for the best flavor absorption.
What ingredients are used to make the homemade harissa?
The harissa is made from caraway seeds, coriander seeds, cumin seeds, dried crushed red pepper, olive oil, garlic, sweet Hungarian paprika, and salt.
How do you prepare the whole seeds for the harissa?
Toast the caraway, coriander, and cumin seeds in a skillet for about 5 minutes until fragrant and slightly darkened.
Can I make the harissa ahead of time?
Yes, the harissa can be prepared up to three days in advance if covered and refrigerated.
What type of paprika is recommended for this recipe?
The recipe specifically calls for sweet Hungarian paprika.
How long does it take to grill the chicken?
The chicken takes approximately 45 minutes to grill over medium-low heat.
What is the suggested grill temperature?
The barbecue should be preheated to medium-low heat for even cooking.
How is the couscous prepared?
Boil chicken broth and curry powder, stir in couscous, cover, and let stand for 5 minutes before fluffing with a fork.
What citrus flavors are included in the marinade?
The marinade includes both fresh lime juice and finely grated lime peel.
What liquid is used to cook the couscous?
The couscous is cooked using low sodium chicken broth.
What are the components of the dressing?
The dressing is made of olive oil, lime juice, a pinch of sugar, salt, and pepper.
How far in advance can the dressing be made?
The dressing can be made one day in advance and stored in the refrigerator.
How many calories are in one serving of this dish?
Each serving contains approximately 200 calories.
How much protein does this meal provide?
This dish provides 10g of protein per serving.
Is this recipe considered spicy?
Yes, it features spicy elements like dried crushed red pepper and harissa.
What seasoning is added to the couscous?
The couscous is seasoned with curry powder.
What is the fat content of this recipe?
The dish contains 11.25g of fat per serving.
How many carbohydrates are in each serving?
There are 13.75g of carbohydrates per serving.
What should be done after the chicken finishes grilling?
The chicken should be allowed to rest at room temperature before serving.
What tools can be used to grind the spices?
You can use either a mortar and pestle or a spice grinder to achieve a fine powder.
How much fiber is in this dish?
There is 1.25g of fiber per serving.
Why is sugar used in the recipe?
A pinch of sugar is added to the dressing to balance the acidity of the lime juice.
How is the dish presented for serving?
The grilled chicken is served atop the fluffy couscous with dressing and extra harissa on the side.
How many ingredients are required in total?
The recipe requires a total of 17 ingredients.
What is the first step in making the harissa?
The first step is to toast the caraway, coriander, and cumin seeds until they are fragrant.
How much lime juice is needed for the entire recipe?
A total of 5 tablespoons of fresh lime juice is used, divided between the marinade and the dressing.
What preparation is needed for the garlic?
The 2 garlic cloves should be minced before being ground into the harissa paste.
How do you ensure the couscous is light and fluffy?
After letting it stand for 5 minutes off the heat, fluff the couscous thoroughly with a fork.