Moroccan Chicken with Grilled Vegetables and Couscous
From unswissmiss 16 years agoIngredients
- for Moroccan chicken:
- 3 Tbsp. harissa.html">harissa">harissa, plus additional for serving harissa">shopping list
- 2 Tbsp. olive oil shopping list
- 2 Tbsp. lemon juice shopping list
- 3 lbs. chicken parts shopping list
- for the couscous:
- 2 C. chicken broth shopping list
- 1 1/2 C. couscous shopping list
- for the grilled vegetables:
- 3 zucchini shopping list
- 2 medium eggplants shopping list
- olive oil shopping list
- salt shopping list
How to make it
- Prepare chicken:
- Stir together harissa, olive oil, and lemon juice.
- Rub mixture over chicken.
- Cover and marinate, preferably overnight.
- Bake at 375 F for 30 minutes, or until juices run clear and skin is crispy.
- Prepare the vegetables:
- 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.
- Prepare the 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.
- Assemble:
- Serve chicken and grilled vegetables mounded over couscous. Pass extra harissa alongside.
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