Hello everyone– This recipe started with a cookbook from the library shelves and a big bundle of cilantro. I picked up Half Baked Harvest from the new book shelves at the library. It’s beautiful. I started to bookmark things I’d like to make and it’s pretty much every recipe!
And then my dear buddy Janet showed up at my door with a huge bouquet of cilantro from her garden and this recipe from the book came to mind.
It’s spicy and so flavorful. Easy–since Larry is the one who cooks it on the grill! And the couscous is moist and crunchy and a little sweet from the apricots. I think you’d really like it…
MOROCCAN SPICED CHICKEN WITH COUSCOUS
1 1/2 pounds boneless, skinless chicken breast
3 cloves garlic, minced
1 tsp. powdered ginger
2 tab. cilantro, chopped fine
1 tsp. smoked paprika
2 tsp. cumin
1/2 tsp. chili powder
2 tab. sugar
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 cup olive oil
grated zest and juice of 1 lemon
14 oz. can chicken broth
1 cup couscous
2 tab. olive oil
1/2 cup dried apricots, chopped to bits
1/2 cup whole almonds, chopped
1/4 cup cilantro, chopped fine
salt & freshly ground pepper to taste
In a zip loc bag, combine the garlic, ginger, 2 tab. chopped cilantro, smoked paprika, cumin, chili powder, sugar, salt, pepper, olive oil, lemon zest and juice. Squish the bag until all the ingredients are thoroughly combined.
Cut the chicken to skewer size pieces and add to the bag. Zip it and squish the bag until the chicken is all coated. Let the chicken marinate in the spices at least an hour up to 10 hours.
Thread the chicken onto 2 or 3 skewers.
Just before you grill the chicken, make the couscous. Bring the chicken broth to a boil in a sauce pan. Remove from the heat and add the couscous. Let it sit for 5 minutes. Fluff the couscous with a fork and stir in the oil, apricots, almonds and 1/4 cup cilantro. Cover to keep warm while you grill the chicken.
Grill the chicken 10 to 12 minutes until the outside is charred and the chicken is cooked through.
On a pretty platter spread the couscous and top with the chicken skewers. Garnish with cilantro pirgs and lemon slices.