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Marcello Tully uses many spices (both fresh and dried) to create what is a truly brilliant Moroccan chicken recipe with couscous. The key is to make sure the chicken is left to marinate overnight in the delightfully-spiced marinade, as this will allow the meat to absorb plenty of flavour. Marcello shares a fantastic recipe for couscous as well, which pairs beautifully with the Moroccan chicken

Method
1.
To make this Moroccan chicken recipe, begin by placing the cut chicken fillets into a bowl
2.
Add all of the remaining ingredients and mix gently. Leave the Moroccan chicken in the fridge to marinate overnight - this is the key to making it taste fantastic
3.
Once marinated, transfer the Moroccan chicken to the baking tray and cook in the oven for 15 minutes at 175°C/gas mark 3. Leave to cool
4.
For the couscous, heat the oil in a heavy based pan and sweat off the onions for 5 minutes
What 'to sweat' means
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
5.
Add the ground coriander, ground cumin, salt, water, chickpeas, sultanas and apricots and bring to the boil
6.
Add the diced red pepper and cooked green beans and cook for a further 2 minutes
7.
Lastly, add the couscous and cover with a lid. Turn off the heat and leave for 10 minutes before chilling in the fridge
8.
To plate, serve the couscous onto plates or bowls and lay the pieces of Moroccan chicken on top
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Moroccan chicken recipe with a light and crisp white wine, a fresh and medium bodied white wine, or a full-bodied and ripe white wine

Ingredients

Moroccan chicken recipe

Couscous

  • 240g of couscous
  • 420ml of water
  • 12ml of rapeseed oil
  • 120g of red onion, diced
  • 5g of garlic, finely chopped
  • 1g of ground cumin
  • 6g of salt
  • 100g of cooked chickpeas
  • 50g of sultanas
  • 40g of dried apricots
  • 5g of ground coriander
  • 120g of red pepper, finely diced
  • 90g of green beans, cooked

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Top chef Marcello Tully shares his elegant but simple Moroccan chicken recipe with couscous. Tully infuses the chicken in a Moroccan-spiced marinade to add depth

Moroccan chicken recipe Tweaks

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eliot
If you want a little more spice, add a little cayenne pepper to the marinade for the chicken
19 July 2012