Grilled Moroccan Chicken With Curried Couscous

Name: Grilled Moroccan Chicken With Curried Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Harissa; 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; Curried Couscous; 1 3/4 cups low sodium chicken broth; 1 1/2 teaspoons curry powder; 1 (10 ounce) package couscous

Servings: persons

Harissa
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
Curried Couscous
1 3/4 cups low sodium chicken broth
1 1/2 teaspoons curry powder
1 (10 ounce) package couscous

1
For Harissa:
2
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.).
3
For Chicken and Dressing:
4
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.
5
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.).
6
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.
7
For Couscous:
8
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.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Harissa, 1 tablespoon caraway seed, 1 tablespoon coriander seed, 1 tablespoon cumin seed, and more.

Yes, Grilled Moroccan Chicken With Curried Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!