Moroccan Chicken, Couscous, and Grilled Vegetables

Sep 28, 2005 13:50

A while ago I came across a recipe for harissa, a spicy Moroccan sauce that's a wonderful marinade and accompaniment for... well, everything.

Harissa

1 1/2 tablespoon coriander seeds
1 1/2 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

Whirl together in food processor until smooth. If necessary, add more olive oil to make a paste. Can be made ahead and kept for (very long time) in refrigerator. (Personally, I think it tastes better after resting overnight.)

Grilled Chicken

3 tablespoons harissa
2 tablespoons olive oil
2 tablespoons lemon juice
3 pound chicken parts

Stir together harissa, olive oil, and lemon juice. Run mixture over chicken. Cover and marinate, preferably overnight. Bake at 375 degrees F for 30 minutes, or until juices run clear and skin is crispy.

In the meantime prepare couscous and vegetables:

Couscous

2 cups chicken broth
1 1/2 cups couscous

In a lidded pot, bring broth to a boil. Turn off heat, pour in couscous, and let sit 15 minutes. Uncover and fluff with a fork.

Grilled Vegetables

3 zucchini
2 medium eggplants
olive oil
salt

Slice vegetables on the diagonal, 1/4 inch thick. Toss with liberal quantities of olive oil and salt. Grill on grill pan or Foreman grill, turning after nice, dark score marks appear (several minutes on my Foreman grill).

Serve chicken with harissa, couscous, and grilled vegetables.

general, food

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