|Photo: Moroccan chicken with beetroot couscous recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chicken with beetroot couscous Recipe. Enjoy quick and easy recipes and learn how to make Moroccan chicken with beetroot couscous.
Enjoy weekend entertaining with this sumptuous, juicy, barbecued roast.
Ingredients (serves 4)
1.5kg whole chicken
160g pouch Moroccan home-style marinade
8 (2 bunches) baby beetroot, trimmed
1 cup couscous
1/4 cup currants
3/4 cup chicken stock
1/4 cup orange juice
1/3 cup chopped pistachio kernels, toasted
1/2 cup chopped fresh coriander leaves
Fresh coriander leaves and lemon wedges, to serve
2 teaspoons finely grated orange rind
2 tablespoons orange juice
1/4 cup olive oil
Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Place chicken, breast side down, on a board. Using kitchen scissors, cut along each side of backbone. Turn over. Using heel of your hand, press firmly on breastbone until bone breaks. Place chicken in a baking dish. Rub both sides with marinade. Cover. Refrigerate for 1 hour.
Wash beetroot. Pat dry. Place in a small disposable foil baking tray. Cover with foil.
Preheat barbecue plate on high with hood closed. Place chicken, breast side up, in a disposable foil baking tray. Reduce heat to medium. Cook chicken and beetroot with hood closed, using indirect heat, for 45 minutes or until chicken and beetroot are cooked through. Cover chicken with foil. Set aside. Set beetroot aside to cool. Wearing gloves, peel and quarter beetroot.
Meanwhile, make Orange dressing: Place ingredients in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Place couscous and currants in a heatproof bowl. Place stock and juice in a saucepan. Bring to the boil over medium-high heat. Pour over couscous mixture. Cover. Stand for 5 minutes. Stir with a fork to separate grains.
Add pistachios, chopped coriander and dressing. Toss to combine. Top with beetroot. Cut chicken into portions. Serve with couscous salad, coriander and lemon wedges.
To use indirect heat, turn heat burners on one half of the barbecue to desired temperature. Place baking tray on unheated side of barbecue and close barbecue hood.
Super Food Ideas - December 2010
Super Food Ideas - December 2010, Page 35
Recipe by Claire Brookman
More from the Lebanese Recipes Kitchen:
Moroccan lamb with chickpea salad
Squash and Chickpea Moroccan Stew
Couscous with vegetable tagin
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
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