Moroccan Chicken With Beetroot Couscous Recipe

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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
Orange dressing
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

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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