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Moroccan BBQ Chicken

Ingredients

  • 6 chicken thighs on the bone – about 1 kg
  • 1/2 jar (25gram) Hungry Guest Moroccan BBQ rub
  • Splash of olive oil
  • 30g lightly toasted pine nuts
  • 30g flaked almonds
  • 100g chopped dried apricots
  • 50g raisins
  • 200g cous cous
  • 1 pomegranate deseeded
  • Small bunch of fresh coriander
  • Salt & Pepper
  • Lemon Juice
  • To serve:
  • Yoghurt
  • Fresh mint

Serves 2 hungry adults or can be scaled up to be part of a BBQ buffet

PREP TIME:  2 hrs including marinading  COOK TIME:  15 MINS

Score the chicken thighs with 3-4 cuts each. Place in a bowl and splash the olive over. Add the rub and combine well. Cover the bowl with cling film and let marinate for at least two hours in a cool spot. If marinating for longer it should be kept in the fridge.

Boil the water quickly and let cool down to room temperature

Place the cous cous in a bowl and pour over the cooled water. Cover the bowl with cling film and put aside. Let it sit for at least 30 minutes.

When ready heat the BBQ

Loosen the cous cous with a fork and fold in the nuts, fruits and herbs. Season with salt & pepper and a little lemon juice to taste.

Cook the chicken over medium heat

Serve chicken on top of cous cous. A big dollop of minted yoghurt is a good addition as sauce.

Variation: This recipe works equally well with lamb

TOP TIP. Infuse the water for the cous cous with various unloved spices form the back of the cupboard such as cinnamon sticks, cloves, coriander seeds, cumin seeds, star anise, peppercorns. Strain the spices out before adding the water to the cous cous.

High Rollers
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