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



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.

GRILLED MOROCCAN CHICKEN WITH LEMONY COUSCOUS & CARROT SALAD



Grilled Moroccan chicken with lemony couscous & carrot salad image

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

1 red onion
1 carrot
2 skinless free-range chicken breasts
olive oil
1 teaspoon ground cumin
125g wholewheat couscous
1 lemon
extra virgin olive oil
½ bunch fresh coriander, (15g)
2 tablespoons natural yoghurt
2 teaspoons harissa

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



Grilled Chicken with Curried Couscous, Spinach, and Mango image

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

5 Tbs. plus 1 tsp. extra-virgin olive oil
1 Tbs. thinly sliced shallot
1 tsp. curry powder
3 Tbs. white balsamic vinegar
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves (6 to 7 oz. each)
1 cup whole-wheat couscous
1 small firm-ripe mango, cut into 1/2-inch dice
1/4 cup slivered almonds, toasted
1 Tbs. finely chopped fresh flat-leaf parsley
2 oz. baby spinach (2 lightly packed cups)

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



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.

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 WITH CURRIED COUSCOUS RECIPE



GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Categories     BBQ, Moroccan

Number Of Ingredients 1

Harissa 1 tablespoon caraway seeds 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon dried crushed red pepper 2 tablespoons olive oil 2 garlic cloves 3 tablespoons Hungarian sweet paprika 1 1/2 teaspoons salt 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 Pinch of sugar Curried couscous 1 3/4 cups low-salt chicken broth 1 1/2 teaspoons curry powder 1 10-ounce package plain 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 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



Grilled Moroccan Chicken with Curried Couscous image

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

Harissa
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon dried crushed red pepper
2 tablespoons olive oil
2 garlic cloves
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons salt
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
Pinch of sugar
Curried couscous
1 3/4 cups low-salt chicken broth
1 1/2 teaspoons curry powder
1 10-ounce package plain 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 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



Moroccan Grilled Chicken image

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

1/2 cup olive oil
3 garlic cloves, minced
1/4 cup fresh lemon juice (about 2 lemons)
3 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon red pepper flakes
3 lbs boneless skinless chicken breasts

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)



Moroccan Grilled Chicken (sbd) image

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

2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
2 garlic cloves, minced
2 boneless skinless chicken breasts

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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  • 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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