Grilled Moroccan Chicken with Curried Couscous

Name: Grilled Moroccan Chicken with Curried Couscous
Yield: Makes 4 servings
Ingredients: 1 tablespoon caraway seeds; 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon dried crushed red pepper; 2 tablespoons olive oil; 2 garlic cloves; 3 tablespoons Hungarian sweet paprika; 1 1/2 teaspoons salt; 2 tablespoons plus 1/2 cup olive oil; 5 tablespoons fresh lime juice, divided; 1 teaspoon finely grated lime peel; 1 2 3/4- to 3-pound chicken, quartered, backbone removed; Pinch of sugar; 1 3/4 cups low-salt chicken broth; 1 1/2 teaspoons curry powder; 1 10-ounce package plain couscous

Julie Fendrich of Denver, Colorado, writes: "My husband and I love going to Brix in Denver's Cherry Creek neighborhood. We are absolutely crazy about the Moroccan chicken. Any chance the restaurant might share the recipe?" Harissa, a spicy sauce from North Africa, adds heat to the marinade and tastes great drizzled over both the chicken and the couscous. The chicken needs to marinate overnight, so plan accordingly.

August 26, 2005

Recipe notes

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