Grilled Moroccan Chicken with Curried Couscous

A Taste of Morocco in My Kitchen: Grilled Chicken and Curried Couscous

As a busy professional, I often crave flavorful, satisfying meals that don't require hours in the kitchen. This Grilled Moroccan Chicken with Curried Couscous recipe has become a weeknight staple, and a delightful weekend treat. The vibrant flavors and aromatic spices transport me to bustling Moroccan souks, even when I'm just in my own kitchen. The beauty of this recipe lies in its simplicity and the incredible depth of flavor it achieves with minimal effort. The secret, of course, is the overnight marinade. It allows the chicken to absorb the complex spices of the harissa paste, resulting in succulent, tender meat that's bursting with flavor. The harissa itself is a revelation - a blend of toasted spices and fiery chili that adds a delicious kick without being overwhelmingly hot. I've learned to adjust the amount of chili powder based on my personal preference, creating a perfectly balanced spice level every time.

The curried couscous is the perfect accompaniment. Its fluffy texture and subtly sweet curry flavor provide a wonderful contrast to the rich, spicy chicken. It's quick and easy to prepare, adding another layer of deliciousness to the overall dish. I usually make a larger batch of couscous than needed, as leftovers are wonderful served as a side to other meals. The preparation time for the entire meal is remarkably short, once the chicken has marinated. This makes it ideal for busy weeknights when time is of the essence. The overall experience of making and eating this dish is a form of self-care; the act of preparing it is calming, and the flavors are a feast for the senses.

Beyond the deliciousness, this recipe is surprisingly versatile. You can easily adjust the spice level of the harissa paste to your liking. For a milder version, reduce the amount of crushed red pepper. If you prefer more heat, add a pinch of cayenne pepper or some finely chopped fresh chili. The ingredients are readily available at most grocery stores, making it a convenient and accessible recipe for anyone. I often use this as an opportunity to experiment with different types of couscous or add other vegetables to the dish. A sprinkle of toasted slivered almonds or chopped fresh cilantro adds a delightful crunch and fresh element. The possibilities are endless, and it’s a great way to personalize the recipe to your taste.

This dish is perfect for a casual weeknight dinner or an impressive gathering with friends. Its vibrant colors and aromatic spices are sure to impress, and the flavorful chicken and fluffy couscous are guaranteed to be a hit. The leftovers, if there are any, are just as delicious the next day, making this recipe a wonderful choice for meal prepping. Its ease of preparation, coupled with its impressive taste and visual appeal, make this Grilled Moroccan Chicken with Curried Couscous a true culinary gem. It’s a testament to the power of simple ingredients elevated through careful preparation and thoughtful seasoning. The joy of cooking lies in the ability to transport yourself and your loved ones to other places and times through food, and this dish certainly delivers on that promise. So, gather your ingredients, put on some music, and enjoy the journey of creating this wonderful Moroccan-inspired meal.

Pro-Tip: Don't skip the overnight marinade! It truly makes all the difference in the flavor and tenderness of the chicken. Also, if you don't have a grill, you can easily bake the chicken in a preheated oven at 375°F (190°C) for approximately 45-50 minutes, or until cooked through.

Step-by-step

• Toast caraway, coriander, and cumin seeds in a medium skillet over medium heat until slightly darker, stirring occasionally, about 5 minutes. Cool completely.
• Grind cooled spices and dried crushed red pepper in a mortar with a pestle or spice grinder to a fine powder.
• Add oil and garlic; grind to a smooth paste. Stir in paprika and salt. (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 a small bowl.
• Rub the mixture over all sides of the chicken pieces.
• Place chicken in an 11x7x2-inch glass baking dish. Cover and marinate overnight.
• Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and a pinch of sugar in a medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
• Preheat barbecue to medium-low heat.
• Grill chicken until cooked through, turning and repositioning occasionally, about 45 minutes total. Let stand at room temperature.
• Bring chicken broth and curry powder to a boil in a heavy small saucepan.
• Stir in couscous, cover, and remove from heat; let stand 5 minutes.
• Fluff couscous with a fork and transfer to a platter. Place chicken atop couscous.
• Serve, passing dressing and remaining harissa alongside.