Grilled Moroccan Chicken with Curried Couscous

Time

Prep 15 min · Cook 55 min · 70 min total

Difficulty

hard

1. 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.).

   5 min
2. 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. 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. 4

   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.

   45 min
5. 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.

   5 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.