Moroccan chicken with couscous

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

First published in 2015

Ingredients

Metric

Imperial

Moroccan chicken recipe

Couscous

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. You can also cook the skewers on a barbecue, if preferred
4
For the couscous, heat the oil in a heavy based pan and sweat off the onions for 5 minutes
  • 12ml of rapeseed oil
  • 120g of red onion
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
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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