New recipes

Grilled Moroccan Chicken with Curried Couscous

Grilled Moroccan Chicken with Curried Couscous

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.



  • 1 tablespoon caraway seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon dried crushed red pepper
  • 3 tablespoons Hungarian sweet paprika

Chicken and dressing

  • 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

Curried couscous

  • 1 3/4 cups low-salt chicken broth
  • 1 1/2 teaspoons curry powder
  • 1 10-ounce package plain couscous

Recipe Preparation


  • 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.

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. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

  • 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.


  • 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.

Reviews Section

Grilled Moroccan Chicken recipes

A very healthy and exotic way to prepare chicken. Goes great with couscous and a fresh green. ( more )

Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenn. ( more )

a quick easy summertime meal from bon appetit. prep time includes marinating time ( more )

mix first 8 ingredients together to make the marinade. add chicken peices, turn to coat and . ( more )

Julie Fendrich of Denver, Colorado, writes: "My husband and I love going to Brix in Denver's. ( more )

For harissa: Toast caraway, coriander, and cumin seeds in medium skillet over medium heat u. ( more )

This chicken is is marinated in the olive oil and spices for 30 minutes or more. Good served. ( more )

Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl Add the chick. ( more )

Whisk first 8 ingredients in large glass baking dish. Add all chicken turn to coat. Cover w. ( more )

Authentic Mexican Carne Asada - Grilled steak, arrachera, or skirt, which has been marinate. ( more )

LIME GARLIC MARINADE Start with a small bowl Mince the garlic and add to the bowl Squeeze. ( more )

How to make Best Grilled Chicken Recipe with Artichokes, Sun Dried Tomatoes and Feta

  • In a small bowl, whisk the cider vinegar, garlic, basil, oregano, oil, salt, and pepper. Pour the mixture into a gallon-size resealable plastic bag and add the chicken. Press as much air from the bag as possible and seal. Turn the bag a few times to coat all of the chicken in marinade and refrigerate for at least 30 minutes and up to 1 day, turning the bag occasionally to ensure the chicken marinates evenly.
  • Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners. Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway. The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer.
  • Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before topping with artichokes, sun dried tomatoes, and crumbled feta.

Related Video

I quadrupled the recipe to take to a pot luck. Although I was short on Indian curry powder, the can of salsa-style roasted tomatoes with jalapenos made up for it in flavor. I can see myself making this in a variety of ways, per the many suggestions, as couscous is versatile. Thanks for all the suggestions, folks.

Loved this! Added some golden raisins and toasted almond slivers and served it with a roasted lamb curry. Really outstanding and super easy.

I should have noted that I triple the recipe and use olive oil instead of butter, then add the can of roasted tomatoes when you add the couscous.

Use this recipe all the time, adding a can of fire roasted tomatoes. You can also add roasted peppers or just about anything. Goes really well with grilled chicken rubbed with olive oil and the same curry powder (I use Madras because I like it hot).

I used olive oil instead of butter. Added 1/4 c chopped cashews and 1/4 c currants. It was a great accompaniment to a Moroccan chicken tagine and haricots verts.

This was tasty, but not outstanding. Perhaps it was due to the use of bouillon cubes and water instead of chicken broth. It WAS quick, easy and tasty- I'll try it again - but I'll make sure to use the chicken broth instead.

I have made this dish countless times. very easy as a quick side, but you must love strong curry flavor (which we do!).

Extremely easy and tasty. A great accompaniment to grilled meat. I love curry so was happy with the amount suggested in the recipe. I added toasted chopped almonds for taste and texture.

A nice way to serve couscous with a kick to it. I only put in 1 ts. curry and it was enough for me. I think couscous needs a strong spice so this was perfect!

Fabulous - simple to make and wonderfully flavorful. It can be made with finely chopped leeks rather than scallions as well.

I just love this. It is so quick and easy. Reduced the curry to 1 tsp. Serve it with the Curried Shrimp and a salad. Makes a wonderful meal!

I was disappointed in this recipe - it is too much curry and needs another flavor to balance it.

I made this with a spicy tomato barbeque dish and it was tremendous you could make the couscous with one hand tied behind your back. It has a wonderful curry flavor. Delicious! Goes in the active recipe file for sure.

Yummy! I rated this dish 4 forks because of the simplicity and ease of making it! Really went well with our barbecued chicken wings. It was quite simply delicious. Definitely a keeper.

I've just recently discovered couscous - and this curry version is great. And it is sooooo easy.

What you’ll need To Make Chicken Tagine

While you can use a whole cut-up chicken for chicken tagine, my preference is to use bone-in, skin-on chicken thighs only. They provide a good amount of meat and remain tender even if slightly overcooked, and the bones and skin add depth of flavor and richness to the sauce (though the skin is removed midway through cooking). Sometimes, I pull the meat off the bone before serving — makes it easier and more appealing for the kids to eat — but serving the chicken on the bone is traditional.

Crockpot Moroccan Chicken

This braised chicken dish is stupid easy to make but thanks to the mix of spices tastes incredibly complex. We love this spooned over cauliflower, but it would also be delicious over rice, couscous, quinoa, or whatever grain you have on hand just make sure to eat it with something that will soak up the lovely juices.

8 boneless, skinless chicken thighs

1 medium yellow onion, cut in half then thinly sliced

1 teaspoon ground coriander

1 teaspoon ground paprika

4 garlic cloves, finely sliced

1-inch piece ginger, peeled and minced

¼ cup chopped cilantro stems

1 preserved lemon, flesh discarded and skin thinly sliced

1 cup low-sodium chicken stock

1. Place all ingredients except chicken stock in the crockpot and use your hands to mix everything together, making sure the chicken is evenly coated in the salt and spices. Add the chicken stock, set the crockpot to the slow cook low setting, and cook for 6 hours.

2. Use 2 forks to shred the chicken and serve over couscous or cauliflower couscous.

Reviews ( 76 )

This was an easy yet very tasty recipe that both my husband and I really liked.

I also used precooked chicken, as another reviewer mentioned so added it later on in the whole process. When I went to find dried plums in my cupboard I could only find dried figs so used them instead. It worked out well although I will try it again with the plums.

All previous comments were very helpful. I doubled the spices (didn't have paprika or turmeric, but had Berbere instead), I sauteed chicken (had two drumsticks) with the onions and garlic. I found diced prunes instead of "dried plums". Didn't have olives, but used brussell sprouts instead, and at the end added a splash of half and half to make the sauce creamier. Even my 12-yr-old son devoured it, and he is a picky eater! This recipe is a keeper.

Made this at my daughter's new apartment and brought all the ingredients in. Substituted dried apricots for the prunes and it worked fine. Forgot the olives (I always forget something!) Served over quinoa instead of couscous. I also subbed boneless skinless thighs that I meticulously defatted before cooking.I will make this over and over again.

We had leftover rotisserie chicken, which I diced up for this recipe. I added it in the last few minutes of cooking, just prior to the squash being fully cooked. I used fresh ginger instead of powdered, and diced stuffed green olives, since I didn't have picholine olives. We never buy parsley, so I used a generous amount of cilantro. It is perfect with Moroccan food! The flavor combination was outstanding!

I LOVED this. I've been wanting a good (non-holiday) recipe for a butternut squash that never got used, and this was perfect. I didn't have ground turmeric, but I remembered that Adobo seasoning (Goya) contains turmeric, so I seasoned whole pieces of chicken thighs w/a good amount of adobo before browning. then I followed the rest of the recipe as-is. Served over couscous. delicious!!

I followed prior suggestions and doubled the spices and garlic. I used a hot papprika rather than sweet. I also used skinned thighs, left them on the bone and browned them first, then set them aside and cooked the onions, garlic and spices before addinng back the chicken, broth, squash and I used dried apricots too. The fond offered a deeper flavor. The liquid was like a gravy for me - not watery at all. This really was satisfying on a cold winter night. Served with olive oil couscous with pistachios.

Cubed squash into uniform ½ to ¾" cubes. I did add more squash than the recipe calls for. In addition to the recipe, added 1 cinnamon stick, used fresh ginger, increased garlic to 4 cloves, added apricots in addition to the plums, and used my home preserved lemons.

It's hard for me to find new recipes that the whole family will like, so I was super excited when they all loves this one. It is delicious, easy and fast to make!!

Wow. This is one of the best recipes I've tried in some time. I followed the recipe more exactly than I generally do. While I usually feel I need to increase the spices shown for Middle Eastern dishes on cookinglight and myrecipes, this recipe is an exception. I cook Indian and Moroccan food often and I do think the spices here are well done. However, if one didn't measure some of the other ingredients I can see how they would be underwhelming. Yes, by all means, the fresh ginger idea would work. So would cilantro at the end. I used plums and calvestrano olives. Stronger olives wouldn't work as well, in my opinion. I think this is suitable for company, a quick weeknight dinner, and everything in between. I served it with spiced brown jasmine rice (with raj al hanout). Wonderful one-dish meal with relatively simple preparation.

It is a good BASE recipe but I must agree with the others here. The spice level needs to be more than tripled with this one. My substitutions included: mild green olives (could not find the others), dried apricots instead, much more of the spice including garlic and fresh ginger with the powdered. Also, I did use some suggestions for pepper flakes, cilantro, and lemon. Much better! Generally speaking, I would say do this one 'to taste'. And yes, this should simmer for longer than 10 mins--for tenderness and to get rid of the powdery spice taste.

good flavors for a quick moroccan dish - best to use pre-cut butternut squash if able to find since it is hard to peel and dice. Served over couscous

It was good, but really did need more spices. I doubled the spices and it still was bland. I put a dollop of greek yogurt on it when I ate the leftovers and it really helped the flavor.

This is a fantastic recipe. I couldn't find picholine olives so i chopped up half a jar of pitted kalamata olives that I had in my fridge, I also forgot to buy plums so I threw in a handful of raisins as others in this post seem to have done. Otherwise I followed the recipe exactly. I served this over garlicky couscous. This was warm, spicy, salty and sweet. Best of all, pretty darn healthy. Leftovers heated up the next day were even better after the flavors had a chance to mingle. I can't wait to make it again.

This was very good & easy to prepare. I only made a few modifications I left out the olives, used raisins instead of prunes, and added cilantro instead of parsley and added a tablespoon or so of lemon juice at the end. I used breasts and had no issues with dryness. Served over couscous with seasoned flatbread on the side. I was worried it wouldn't be enough at first, but it was quite a bit more filling than I expected. Will make again!

Delicious, filling and healthy! Perfect for a cool evening- the warm spices, salty olives, fresh herbs and dried fruit brought it all together. I used pre-cubed butternut squash (one of cooking's better conveniences!), so the prep was minimal and cooking time quick. Smoked paprika added a bit of complexity to the spice mixture. I like the idea of using chicken thighs- they are moister and meatier. I also love that one could use different kinds of dried fruit for some variety.I served this with a green salad and Israeli couscous. (I'm sorry that I missed the couscous recipe that went with this.) I definitely will make this again.

This was delicious!! I used a raisin medley instead of prunes and thigh meat instead of breast and omitted the tumeric. I also roasted the squash before adding it to the pot, then served it all over quinoa. Yum!

This was a very good recipe. I did take others suggestions - increasing spices i downsized recipe as only had 12 oz chicken - but kept spices at same amounts. Also added 3/4 t cayenne and crushed red pepper flakes for more heat. Roasted squash and added right at end.

Really liked this recipe (as did my husband). I followed the directions almost as written. Instead of plums, I used raisins (as others suggested) and did allow an additional 10 minutes for everything to simmer (20 minutes instead of 10). I thought this dish was very tasty. I made it on a warm day simply b/c I wanted to try it, but I could see this being a great dish on a cold fall/winter night. I gave it three stars b/c I thought it was solid but might have done an additional partial star if able.

I made this recipe with a few changes based on several complaints/suggestions that other reviewers expressed. Several people commented that the flavors were dull and not vibrant enough, so I added a half tablespoon of fresh lemon juice just before serving as well as additional salt to taste. As an additional way to boost flavor, I was also generous with the amount of parsley. I made the dish middle of the afternoon and cooked it for about a half an hour (others had also mentioned that it needed the additional time). Then at dinner time all I had to do was heat it up, add the lemon juice and parsley and pour it over couscous. I thought the resulting dish was fantastic. Next time I will use boneless skinless chicken thighs instead of breasts since the meat was a little dry, but it is still very good. I would give this five stars if it wasn't for the changes it needed.


A great way to dress up everyday chicken, this easy, mouthwatering meal will transport your taste buds on a North African adventure.

Prep Time: 10 minutes
Cook Time: 18 minutes
Makes 4 servings

• 4 boneless, skinless chicken breast halves (about 1¼ - 1½ pounds) or 1½ pounds boneless, skinless chicken thighs
• 2 tablespoons flour, divided
• 1¼ teaspoons McCormick Ground Cinnamon
• 1 teaspoon McCormick Season-All Seasoned Salt
• 1/2 teaspoon McCormick Ground Cumin
• 1/2 teaspoon McCormick Ground Turmeric
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup pitted whole dates, sliced
• 1/3 cup whole almonds (with skins on)

Place chicken in a self-closing plastic bag.

Combine 1 tablespoon flour, cinnamon, Season-All, cumin, and turmeric.

Sprinkle over chicken and toss well to coat.

Heat oil in a large skillet over medium heat.

Sauté chicken about 5 minutes per side.

Mix remaining 1 tablespoon flour and broth add to skillet.

Bring to a boil over medium heat.

Stir in dates and almonds simmer, covered, 7 minutes, or until chicken is done.

Serve over couscous or rice.

Nutritional Information:

Per One Serving: About 390 Calories, Fat 16g, Protein 32g, Carbohydrates 30g, Cholesterol 64mg, Sodium 618mg, Fiber 3g


• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves
• 3 large garlic cloves, finely chopped
• 1 can (14½ ounces) reduced-sodium chicken broth
• 3 medium carrots, sliced 1/3 inch thick
• 1 cup (about 6 ounces) pitted dried plums
• 2 teaspoons ground cumin
• 1½ teaspoons ground cinnamon
• 3/4 cup sliced green onions
• Salt and pepper
• Hot couscous, optional
• Lemon wedges, optional
• 1/3 cup slivered almonds, toasted

In large nonstick skillet, heat oil over medium heat until hot.

Place chicken in skillet cook 5 to 8 minutes or until browned, turning once.

Add garlic cook 2 minutes.
Stir in broth, carrots, dried plums, cumin and cinnamon.
Reduce heat.
Cover and simmer 5 minutes.

Remove cover cook and stir 10 minutes or until chicken centers are no longer pink, carrots are tender and sauce is slightly reduced.

Stir in green onions and season to taste with salt and pepper.

Serve over couscous with lemon wedges, if desired. Pass almonds separately.

Tip: To toast almonds, arrange in even layer on baking sheet. Bake in 350°F oven 5 to 7 minutes or until golden brown.

Nutritional Information (per serving)
Calories 415
Cholesterol 66mg
% of Calories from Fat 31%
Fat 14g
Sodium 490mg
Carbohydrates 40g
Protein 32g
Fiber 6g

Moroccan Chicken

If you’re tired of eating chicken the same old way, give this recipe a try!

Chicken….the barnyard pimp. The gospel bird. The country’s favorite poultry has had many names and has lived up to most of them. If you’re anything remotely like me, you look for numerous ways to enjoy foods that you like. I’ve fried enough chicken. Had enough dry chicken. It’s been grilled, stuffed and flattened. On this particular day, I wanted chicken but I wanted to prepare it differently. I’ve always been a fan of Mediterranean cuisine and their intriguingly, intense flavor combinations. Most people are familiar with couscous and probably heard the word tangine before. Couscous is a staple of North African countries. It’s typically cooked with dried fruit, nuts, vegetables and spices. In Moroccan cuisine, chicken is commonly used in tangines, or roasted.

Products indenginous to Morocco cooking are lemons, figs, olives, dates and almonds. Since it’s located on the coast of the Mediterranean Sea, Morocco is rich in fish and seafood. Beef is not as common or plenteous, so most meals are built around lamb and poultry. Those intense flavor combinations come from spices like cumin, coriander, paprika, saffron, ground red pepper and ginger. Other spice additions include harrisa, which is my absolute favorite condiment. It’s a paste made of garlic, chilies, olive oil and salt. Ras el hanout is another spice addition made of dozens to 100 spices!

This dish combines a lot of flavor from spices such as cinnamon, paprika, coriander, chili flakes, preserved lemons, olives and raisins. It may seem like there’s a lot going on in this dish, and it is! A lot of great things.

If I can give any advice or tips and tricks to cooking a successful, well balanced dish, is to season every layer and to always, always taste your food as you cook. What makes this dish so intoxicating, are the spices that gets an opportunity to really develop through braising and cooking low and slow in the oven. The hidden gems, are the preserved lemons and they are not hard to create. I always have a jar of preserved lemons in my refrigerator and use them in stews, rice dishes and in salad dressings and salsas. Preserved lemons will keep for a year in the refrigerator.

Watch the video: Entertv: Φιλετάκια κοτόπουλου και κους -- κους λαχανικών από τον Τζόρτζιο β