Grilled Moroccan Chicken with Curried Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Julie Fendrich of Denver, Colorado, writes: My husband and I love going to Brix in Denver's Cherry Creek neighborhood. We are absolutely crazy about the Moroccan chicken. Any chance the restaurant might share the recipe? Harissa, a spicy sauce from North Africa, adds heat to the marinade and tastes great drizzled over both the chicken and the couscous. The chicken needs to marinate overnight, so plan accordingly. Ingredients:
1 tablespoon caraway seeds |
1 tablespoon coriander seeds |
1 tablespoon cumin seeds |
1 tablespoon dried crushed red pepper |
2 tablespoons olive oil |
2 garlic cloves |
3 tablespoons hungarian sweet paprika |
1 1/2 teaspoons salt |
2 tablespoons plus 1/2 cup olive oil |
5 tablespoons fresh lime juice, divided |
1 teaspoon finely grated lime peel |
1 2 3/4- to 3-pound chicken, quartered, backbone removed |
pinch of sugar |
1 3/4 cups low-salt chicken broth |
1 1/2 teaspoons curry powder |
1 10-ounce package plain couscous |
Directions:
1. For harissa: 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.)
2. 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.
3. 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.)
4. Preheat barbecue (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
5. For couscous: 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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