IreneMoroccan-spiced chicken with couscous
January's issue of Martha Stewart Living has some beautiful pictures of Moroccan-spiced chicken, served with sides of minted carrots and couscous. I like Moroccan anything, so I was dying to use this recipe. Moroccan flavours are often vibrant and spicy --not necessarily 'hot'--and turmeric and cinnamon are pretty much essential.
Although my husband and son like chicken, they're not fans of couscous, so I made some steamed rice for them and couscous for myself. I used whole wheat couscous with chopped dried fruits (prunes, apricots, raisins), olives, and toasted pistachios, and sprinkled a bit of lemon juice on top. I was also wary of serving the carrots to the boys (sigh...the pics of minted carrots looked so good), so I made Brussels sprouts instead.
The chicken and couscous is a fantastic combination. I squeezed lemon juice all over both and it really made the flavours stand out, especially the couscous.
Ingredients (4 servings)*
Directions
*See Martha Stewart's recipe.
**Skinless breasts may be used too, but I prefer the skin on. Also, note that the skin does not turn out very crispy, so if that is your preference, you might want to try skinless or another recipe. It may not be as good for you, but I love dark meat chicken with skin! Yum.
Although my husband and son like chicken, they're not fans of couscous, so I made some steamed rice for them and couscous for myself. I used whole wheat couscous with chopped dried fruits (prunes, apricots, raisins), olives, and toasted pistachios, and sprinkled a bit of lemon juice on top. I was also wary of serving the carrots to the boys (sigh...the pics of minted carrots looked so good), so I made Brussels sprouts instead.
The chicken and couscous is a fantastic combination. I squeezed lemon juice all over both and it really made the flavours stand out, especially the couscous.
Moroccan-spiced chicken with couscous and caramelised Brussels sprouts
Ingredients (4 servings)*
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cumin
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 whole chicken (4 pounds), quartered, skin on **
- 1 lemon, quartered
- Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
- Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken.
- Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes.
- Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
*See Martha Stewart's recipe.
**Skinless breasts may be used too, but I prefer the skin on. Also, note that the skin does not turn out very crispy, so if that is your preference, you might want to try skinless or another recipe. It may not be as good for you, but I love dark meat chicken with skin! Yum.
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Do try this dish...I think it is so delicious! Actually, I just love Moroccan food!