Grilled Moroccan Chicken With Curried Couscous Recipes

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GRILLED MOROCCAN CHICKEN



Grilled Moroccan Chicken image

The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.

Provided by Jennifer Segal

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 12

1½ to 1¾ pounds boneless skinless chicken breasts (or chicken tenderloins)
¼ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar
3 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper

Steps:

  • Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
  • Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
  • Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.

Nutrition Facts : Calories 344, Fat 19g, Carbohydrate 3g, Protein 40g, SaturatedFat 3g, Sugar 1g, Fiber 1g, Sodium 798mg, Cholesterol 118mg

GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS



Grilled Moroccan Chicken With Curried Couscous image

This is from epicurious.com - posted in answer to a request for the Moroccan chicken recipe from Brix restaurant in Denver. Harissa is a spicy sauce from North Africa which 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.

Provided by Chilicat

Categories     Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

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
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

Steps:

  • 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.).
  • 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.
  • 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.

Nutrition Facts : Calories 1156.4, Fat 78, SaturatedFat 16, Cholesterol 160.4, Sodium 1069.1, Carbohydrate 64, Fiber 7.2, Sugar 1.3, Protein 50.6

GRILLED MOROCCAN CHICKEN



Grilled Moroccan Chicken image

Make and share this Grilled Moroccan Chicken recipe from Food.com.

Provided by Mirj2338

Categories     Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallion (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

Steps:

  • Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
  • Process until smooth.
  • Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
  • Preheat the grill to medium hot.
  • Grill chicken breasts 5-7 minutes on each side, or until done.

MOROCCAN-INSPIRED CHICKEN COUSCOUS



Moroccan-Inspired Chicken Couscous image

Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.

Provided by Suzy Karadsheh

Categories     Main Course

Time 1h

Number Of Ingredients 19

1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
4 tablespoons tomato paste
4 cloves garlic ((minced))
2 teaspoon Ras el Hanout
1 teaspoon ground cinnamon ((divided))
3/4 teaspoon ground ginger
6 to 8 chicken thighs ((boneless, skinless))
kosher salt and black pepper
3 carrots ((cut into 1-inch pieces))
2 celery ribs ((cut into 1-inch pieces))
1 red onion ((large, halved and cut into 1/2-inch thick slices))
handful of raisins ((optional))
extra virgin olive oil
1 cup couscous
1 cup water ((or chicken broth))
kosher salt
1/2 teaspoon ground cinnamon
1 cup fresh parsley ((chopped))

Steps:

  • Heat the oven to 425 degrees F.
  • Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
  • Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
  • Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
  • Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
  • Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
  • While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
  • When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving

GRILLED MOROCCAN CHICKEN



Grilled Moroccan Chicken image

This healthy chicken recipe has become one of my go-to dinners! It's boasting with so many bright, aromatic flavors and it's one of the tastiest chicken recipes you'll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.

Provided by Jaclyn

Categories     Main Course

Time 2h20m

Number Of Ingredients 12

4 (6 oz) boneless skinless chicken breasts*
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp minced garlic ((3 cloves))
1 Tbsp peeled and minced fresh ginger
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cinnamon
1/4 tsp turmeric
1/3 cup chopped fresh cilantro, (plus more for serving)
Salt and freshly ground black pepper

Steps:

  • Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
  • In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper).
  • Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
  • Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
  • Preheat a grill over medium-high heat to about 425 degrees.
  • Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.
  • Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.

Nutrition Facts : Calories 299 kcal, Carbohydrate 3 g, Protein 37 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED CHICKEN WITH MOROCCAN PASTE



Grilled Chicken with Moroccan Paste image

My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy!

Provided by Pam-I-Am

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 garlic cloves, peeled and pressed
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons turmeric
3 tablespoons vegetable oil
1 (3 1/2-4 lb) chicken (cut up or whole)

Steps:

  • Prepare the chicken by washing it and patting it dry (whole or cut up).
  • Mix spice paste ingredients together in a small glass bowl.
  • For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour.
  • Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.

GRILLED MOROCCAN CHICKEN



Grilled Moroccan Chicken image

Make and share this Grilled Moroccan Chicken recipe from Food.com.

Provided by Poutine

Categories     Chicken

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup plain yogurt
3/4 teaspoon ground cardamom
3/4 teaspoon ground coriander
3/4 teaspoon cumin
1/2 teaspoon salt
1 pinch ground cloves
1 pinch pepper
8 boneless skinless chicken thighs
1/3 cup fresh coriander, chopped fresh or 1/3 cup fresh basil, chopped

Steps:

  • Oil grill and heat barbecue to medium.
  • In a medium-sized bowl, stir yogurt with seasonings. Open thighs. Add to yogurt mixture and turn to coat.
  • Lay chicken flat on grill. Barbecue, covered for 4 minutes. Baste with any remaining yogurt mixture. Turn chicken and continue to barbecue, covered until chicken feels springy when pressed, 4 to 6 more minutes.
  • Place on platter and sprinkle with coriander.

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  • 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. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.
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