Recipe Grilled Moroccan chicken over curried couscous

Discussion in 'Meat and Poultry' started by medtran49, Aug 9, 2018.

  1. medtran49

    medtran49 Senior Member

    Location:
    SE Florida
    2018-08-08 17.32.35.jpg

    Harissa
    1/2 roasted red pepper, seeds and skin removed
    2 ounces dried red chiles of your choice (see below)
    2-3 cloves garlic, chopped
    1/2 tsp caraway seeds
    1/2 tsp teaspoon coriander seeds
    1/2 tsp cumin seeds
    1/2 tsp salt
    juice from 1/2 lemon
    1-1/2 Tbsp olive oil, plus more for storarge

    Couscous
    One 10-ounce box of plain couscous
    2 cups chicken broth
    1/3 cup currants
    1/2 cup chopped onion
    1-1/2 tsp curry powder
    1-1/2 tsp cumin
    salt and pepper to taste
    1 Tbsp olive oil

    Chicken and dressing
    4-5 large chicken thighs, bone-in, skin-off
    1/2 cup plus 2 Tbsp olive oil, divided
    4 Tbsp fresh lime juice, divided
    2 tsp finely grated/microplaned lime zest, divided
    Pinch of sugar or more to taste
    salt and pepper

    For harissa, place chilis in a heat-proof glass or metal bowl, pour boiling water over to cover and allow to rehydrate for 20-30 minutes. While the chills are soaking, toast the spices in a small skillet over medium heat until you start to smell them. Remove from the pan and let cool. Grind to a powder using a spice grinder or a mortar and pestle. Drain the chiles and combine with red bell, spices, lemon juice, garlic, olive oil, salt and pepper in a blender or food processor, and process until a fairly smooth paste forms. Place in an airtight container, level as much as possible, and pour a thin film of olive oil over the top to retain freshness and prevent the mixture from discoloring or drying out. It will keep in the refrigerator for about a month.

    For chicken, in a large plastic sealable bag add 1 tsp lime zest, 3 Tbsp plus 1 tsp harissa, 2 Tbsp oil, 2 Tbsp lime juice. Mix well. Add chicken pieces and massage to coat with marinade. Place chicken in refrigerator to marinate for at least 8 hours or overnight.

    Whisk remaining 1/2 cup oil, 1 tsp lime zest, 2 Tbsp lime juice sugar, 1 Tbsp harissa, salt and pepper to taste until well combined. You may need to add a bit more sugar if dressing is too acidic. It should be slightly acidic though. Cover and refrigerate.

    The next day, remove dressing from refrigerator and allow to warm to room temperature.

    Prepare a medium-low heat on your grill. Remove chicken from marinade but do not remove marinade from chicken. Place chicken on grill and cook until done, turning and moving around occasionally. Remove and let cool, then shred into large chunks.

    In the meantime, place currants in a glass or metal container and pour boiling or near to boiling water over and allow to sit for 15-20 minutes. Drain.

    Prepare couscous by heating oil over medium heat, add onions and saute until soft. Add curry powder and cumin, stirring for a minute or so to bloom the spices. Add the chicken broth, salt and pepper, and bring to a boil. Turn off heat, stir in the couscous and currants, cover, and let sit for 10-15 minutes.

    To serve, place couscous in bottom of bowl, place some shredded chicken on top, and drizzle some of the dressing over.

    A nice garnish for this would be cilantro or even Italian parsley if you don't like cilantro.

    NOTES: If you like a moist couscous, you might want to double the dressing.

    For the harissa, you can use just 1 kind of chili or a variety. I like to use a variety, including New Mexico, Ancho, Guajillo, Arbol, Cascabel, Japon, Chipotle. You can control the heat level by using more or less of the hotter chilis as desired.
     
    Last edited: Aug 10, 2018
  2. morning glory

    morning glory Obsessive cook Staff Member

    Making harissa fro m scratch is well worth it. And that mix of dried chillies you are using is incredible.

    I'm loving this recipe and the levels of flavour. One question: in your couscous is

    This is the one 'unknown' in your recipe. I wonder what kind of curry powder you are using and what is in it.
     
  3. medtran49

    medtran49 Senior Member

    Location:
    SE Florida
    It's a golden yellow powder that is labeled as curry powder. Widely sold in regular grocery stores here. No idea what's in it as I no longer have the original bottle, as we put in our magnetic glass jars. I can look when we go to the grocery either Friday or Saturday.

    I was thinking though next time I make this, I might use saffron in place of the curry powder.
     
  4. morning glory

    morning glory Obsessive cook Staff Member

    Could be good and probably more authentic. We have generic curry powder here but ingredients vary a lot.
     
  5. medtran49

    medtran49 Senior Member

    Location:
    SE Florida
    The recipe that was the inspiration was 5-10 years old so I wonder if they used curry powder because saffron might not have been readily available. By the time I got done making modifications, there was little resemblance to the original.
     
  6. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    My but you've been busy lately! Even if you hadn't made so many other things, this alone is basically 3 recipes packed into one place. Impressive!

    I flat-out love the fact that you made your own harissa here. If I don't make the whole recipe, I can definitely see making - probably quadrupling the quantity so I will have plenty for other things.
     
    medtran49 likes this.
  7. medtran49

    medtran49 Senior Member

    Location:
    SE Florida
    I've just been lax about typing up the recipes for the Moroccan dishes, aka procrastinating. The pasta recipes were already in our E-cookbook, I just had to type up the leek sauce.

    I prefer to make spice blends and things like the harissa paste myself, especially the harissa as I can control the heat level that way.
     
  8. morning glory

    morning glory Obsessive cook Staff Member

    @medtran49 is on fire! :hyper: :D
     

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