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
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.
GRILLED MOROCCAN CHICKEN WITH LEMONY COUSCOUS & CARROT SALAD
Inspired by the beautiful flavours of Morocco, this punchy dish can be on the table in little over half an hour. Bashing the chicken, so it's roughly the same thickness all over not only increases the surface area for all that lovely flavour, but it speeds the cooking time right up, and helps to keep the chicken nice and juicy. Chicken is a great source of lean protein, and will help your muscles recover and repair themselves. And to finish, add a dollop of harissa-spiked yoghurt and a scattering coriander leaves to bring the whole story together perfectly. Enjoy!
Provided by Jamie Oliver
Categories Couscous
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Place a griddle pan or frying pan over a medium heat to get screaming hot.
- Peel and slice the onion into 8 thin wedges, then peel and coarsely grate the carrot.
- Cook the onion wedges on the griddle, turning every 1 to 2 minutes until softened and bar-marked.
- Meanwhile, lay the chicken breasts on a chopping board, cover with a sheet of greaseproof paper and bash the thick-end with the bottom of a pan until roughly the same thickness all over.
- Discard the paper and lightly score a criss-cross pattern into the top of the chicken with a sharp knife.
- Drizzle with a little olive oil, sprinkle over a pinch of sea salt and black pepper, and the cumin, then rub all over.
- Put the couscous into a bowl with a pinch of salt, then pour over 225ml of boiling water and cover.
- Add the chicken to the griddle alongside the onion wedges and cook for 4 minutes on each side, or until the chicken is golden and cooked through.
- Finely grate the lemon zest into the couscous, squeeze in half the juice, then fluff it up with a fork and season to taste.
- Place the carrot in a bowl, squeeze over the remaining lemon juice and add a splash of extra virgin olive oil. Pick and tear over the coriander leaves, then toss together and season to taste.
- Divide the couscous between your plates and top each with a grilled chicken breast and onion wedges. Add a little pile of carrot salad to each, then swirl the yoghurt and harissa together and dollop over the top.
Nutrition Facts : Calories 467 calories, Fat 11.4 g fat, SaturatedFat 2.3 g saturated fat, Protein 38.8 g protein, Carbohydrate 55.1 g carbohydrate, Sugar 9.5 g sugar, Sodium 0.9 g salt, Fiber 7.1 g fibre
GRILLED CHICKEN WITH CURRIED COUSCOUS, SPINACH, AND MANGO
It's amazing how just a teaspoon of curry powder can make a dish so aromatic. Dressing both the couscous and the spinach with curry vinaigrette disperses its flavor throughout. Serve the chicken breasts whole or slice them thinly for a pretty presentation.
Provided by Lauren Cartmel
Categories Main Course
Yield 4
Number Of Ingredients 11
Steps:
- Prepare a medium (375°F) gas or charcoal grill fire.
- Heat 1 Tbs. of the olive oil in an 8-inch skillet over low heat. Add the shallot and cook, stirring, until translucent, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 15 seconds. Stir in the vinegar and 3 Tbs. of the olive oil. Remove from the heat and season to taste with salt and pepper.
- Coat the chicken with 1 Tbs. of the olive oil and season with 1/4 tsp. salt and a few grinds of pepper. Grill the chicken, flipping once, until well marked and cooked through (165°F), 10 to 12 minutes. Transfer to a plate and let rest.
- Meanwhile, bring 1 cup water with 1/2 tsp. salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl. Add the remaining 1 tsp. olive oil and toss with your hands to coat the couscous. Pour the boiling water over the couscous, stir, and cover. Let stand 5 minutes and then fluff with a fork. Toss with 3 Tbs. of the vinaigrette, the mango, almonds, and parsley. Season to taste with salt and pepper.
- Toss the spinach with just enough of the vinaigrette to coat lightly. Divide the couscous among 4 plates. Top with the spinach, the chicken, and a drizzle of the remaining vinaigrette.
Nutrition Facts : ServingSize 4, Calories 640 kcal, Fat 250 kcal, SaturatedFat 4 g, TransFat 29 g, Carbohydrate 56 g, Fiber 9 g, Protein 44 g, Cholesterol 95 mg, Sodium 320 mg, UnsaturatedFat 22.5 g
GRILLED MOROCCAN CHICKEN
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
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.
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
GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Categories BBQ, Moroccan
Number Of Ingredients 1
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 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. 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 500
GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS
Categories Chicken Dinner Curry Grill/Barbecue Couscous Seed Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 19
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 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.
- 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.
MOROCCAN GRILLED CHICKEN
Make and share this Moroccan Grilled Chicken recipe from Food.com.
Provided by Anita Harris
Categories Very Low Carbs
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 9 ingredients in a large, resealable plastic bag; add chicken to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl, and refrigerate 1 hour, turning occasionally.
- Remove chicken from marinade, discarding marinade. Grill the chicken, with the grill lid closed, over medium heat (400 to 450 degrees) until chicken is firm and juices run clear, 8-12 minutes or until done, turning once or twice.
Nutrition Facts : Calories 417.6, Fat 21, SaturatedFat 3.3, Cholesterol 131.7, Sodium 440, Carbohydrate 2, Fiber 0.3, Sugar 0.3, Protein 52.7
MOROCCAN GRILLED CHICKEN (SBD)
This chicken is is marinated in the olive oil and spices for 30 minutes or more. Good served with couscous and Red Piniento Sauce. This recipe comes from The South Beach Diet.com.
Provided by Barb G.
Categories Chicken Breast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl; Add the chicken breast and cover with olive oil minture and marinate.
- Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced; Serve with side dish of your choice.
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GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS RECIPE ...
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Servings 4
- 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.
- 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.
GRILLED MOROCCAN CHICKEN THIGHS WITH PECAN COUSCOUS ...
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4.8/5 (4)Total Time 1 hr 5 minsCategory Chicken, Main CourseCalories 620 per serving
- In a small bowl, whisk together the paprika, cumin, 1 teaspoon salt, ¾ teaspoon pepper, turmeric, cayenne, cinnamon, and ginger.
- In a food processor, pulse the olive oil, prunes, olives, garlic, and spice mixture until smooth paste forms, about 1 minute, scraping down sides of bowl as needed. Transfer the paste to a large bowl with the chicken thighs and toss to coat them well. Cover and refrigerate for at least 30 minutes and up to 1 day.
- On a gas grill, turn all burners to medium-high, cover, and heat until hot, about 15 minutes. Once hot, oil your cooking grates. Arrange chicken on the grill. Cover and cook for 10 minutes, flip over, and cook for an additional 6 to 8 minutes, until the chicken registers 185 degrees on an instant-read thermometer. Transfer the chicken thighs to a platter, tent with aluminum foil, and let rest for 10 minutes.
- While the chicken is grilling, make the couscous: In a medium saucepan, bring the broth, salt, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous stand for 5 minutes. Use a fork to fluff the couscous and stir in the lemon juice, parsley, prunes, olives, and pecans. Taste and adjust seasoning with salt and pepper as desired.
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