Culture Street

This spicy North African–style marinade adds a chilli kick to grilled chicken, as well as a sweet, smoky flavour. Served with a simple scoop of couscous and a dollop of fire-quelling yoghurt, chicken off the grill never tasted so good. Your local butcher will butterfly the chicken if you ask them nicely.

SERVES 4
Handful of medium-heat red chillies (such as Serrano), tops removed
4 garlic cloves, peeled
3 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon ground smoked paprika
Handful of cherry tomatoes
60ml (¼ cup) olive oil
Zest and juice of 1 lemon
Salt
1 medium free-range, pasture-fed chicken, butterflied
200g couscous
200ml chicken stock, boiling hot
Knob of butter
Salt and pepper
200ml natural yoghurt
Extra-virgin olive oil
Small handful each of mint and coriander leaves, roughly torn
Lemon wedges, to serve

Put the chillies, garlic, cumin and coriander seeds, paprika and cherry tomatoes in a food processor. Pulse until a paste starts to form. Add the olive oil, half the lemon juice and zest and a generous pinch of salt and pulse again until combined but not completely smooth. If you don’t have a food processor you can smash everything together in a large mortar and pestle.

Lay the chicken out in a deep-sided dish and season with salt. Coat with the harissa marinade and rub it all over. If you have the time, place in the fridge to marinate for a couple of hours.

Heat the chargrill plate of the barbecue over a medium–high heat and place the chicken on, skin-side down. Cook until the skin is charred and then turn over and repeat for the other side. If the skin is charring and the flesh still isn’t cooked, move the chicken to a cooler part of the plate and grill for around 15–20 minutes, turning occasionally, until it’s cooked through.

Meanwhile, place the couscous in a heat-proof bowl, pour over the hot chicken stock, cover and allow to stand for 10 minutes. Then toss in a knob of butter, season with salt and pepper and fluff with a fork.

To make the yoghurt dressing, combine the yoghurt, remaining lemon zest and juice and a large pinch of salt in a small bowl, then stir to combine. Drizzle over a little extra-virgin olive oil and stir through. Scatter with some of the mint leaves.

To serve, place couscous on a large plate and top with the grilled chicken. Scatter over the rest of the mint and the coriander leaves and serve with the yoghurt dressing and lemon wedges on the side.

Recipe and images taken from The River Cottage Australia Cookbook, Bloomsbury, $45.00.

You Might Also Like

Books

Lee Holmes on her passion for healthy eating

Lee Holmes, Certified Holistic Health Coach, wholefoods chef and author of Supercharged Food Eat Your Way To Health, is on a new mission to change the way we look and feel...

On February 5, 2014

Food

White Chocolate & Chai Crème Brûlées

A modern twist on a French classic, this is a simple dessert that can be made in advance with the final touches added just before serving. It’s great on its...

On July 14, 2016

Food

Slow-roasted tomato and scrambled egg breakfast wrap

I have to admit to being a creature of habit with my weekday breakfasts, but on the weekend I love to do something different. These wraps filled with scrambled...

On January 20, 2017
 

Food

Madeleines with Strawberry Rosewater Glaze

The brilliant thing about these little French butter cakes is that they age so well but, if you eat them soon after they come out of the oven, you’ll catch...

On December 15, 2017

Food

COCONUT BIRCHER WITH BANANA

PREP 15 MINUTES | CHILL OVERNIGHT OR 8 HOURS

On November 3, 2017

Food

ZUCCHINI & HALOUMI FRITTERS

SERVES 2 (MAKES 4 LARGE FRITTERS)

On March 14, 2014
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au