Moroccan chicken with couscous

Not yet rated

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




Moroccan chicken recipe



To make this Moroccan chicken recipe, begin by placing the cut chicken fillets into a bowl
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
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
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
Add the ground coriander, ground cumin, salt, water, chickpeas, sultanas and apricots and bring to the boil
Add the diced red pepper and cooked green beans and cook for a further 2 minutes
Lastly, add the couscous and cover with a lid. Turn off the heat and leave for 10 minutes before chilling in the fridge
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.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more