• 70minutes
  • 1417calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon caraway seed

  2. 1 tablespoon coriander seed

  3. 1 tablespoon cumin seed

  4. 1 tablespoon dry crushed red pepper

  5. 2 garlic cloves

  6. 3 tablespoons sweet Hungarian paprika

  7. 1 1/2 teaspoons salt

  8. 2 tablespoons olive oil

  9. 1/2 cup olive oil

  10. 5 tablespoons fresh lime juice , divided

  11. 1 teaspoon finely grated lime peel

  12. 1 (3 lb) roasting chickens , quartered, backbone removed

  13. 1 pinch sugar

  14. 1 3/4 cups low sodium chicken broth

  15. 1 1/2 teaspoons curry powder

  16. 1 (10 ounce) package couscous

Instructions Jump to Ingredients ↑

  1. For Harissa:.

  2. Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally. about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.).

  3. For Chicken and Dressing:.

  4. Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.

  5. Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.).

  6. Preheat barbeque (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.

  7. For Couscous:.

  8. Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.


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