Best 5 Grilled Moroccan Chicken With Curried Couscous Recipes
Embark on a culinary journey to Morocco with this tantalizing Grilled Moroccan Chicken with Curried Couscous recipe. This dish is an explosion of flavors that will transport your taste buds to the vibrant streets of Marrakech. The chicken, marinated in a blend of aromatic spices like cumin, paprika, and ginger, is grilled to perfection, resulting in a succulent and smoky flavor. Accompanying the chicken is a fluffy and flavorful curried couscous, infused with warm spices and the subtle sweetness of raisins. This delectable combination is complemented by a refreshing cucumber-tomato salad and a zesty yogurt sauce, creating a well-rounded and satisfying meal. Get ready to indulge in the vibrant flavors of Morocco with this grilled chicken and curried couscous extravaganza.
Let's cook with our recipes!
GRILLED MOROCCAN CHICKEN
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
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 MOROCCAN CHICKEN
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
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
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
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
MOROCCAN-INSPIRED CHICKEN COUSCOUS
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
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
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
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.
Tips:
- For the best flavor, marinate the chicken for at least 30 minutes, or up to overnight.
- If you don't have a grill, you can cook the chicken in a skillet over medium heat.
- To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.
- To save time, you can use pre-cooked couscous.
- If you don't have curry powder, you can use a mixture of cumin, coriander, and turmeric.
- You can add other vegetables to the couscous, such as chopped carrots, celery, or zucchini.
- Serve the chicken and couscous with a side of yogurt sauce or chutney.
Conclusion:
This grilled Moroccan chicken with curried couscous is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a mixture of spices and herbs, then grilled until cooked through. The couscous is cooked in a flavorful broth and then tossed with curry powder and vegetables. This dish is sure to please everyone at the table.
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