MOROCCAN GRILLED CHICKEN WITH HARISSA AND CURRIED COUSCOUS (for four)
about 1 cup harissa
2 tablespoons plus ½ cup olive oil
5 tablespoons fresh lime juice, divided
1 teaspoon finely grated lime peel
one 2-3/4 to 3 pound chicken, quartered, backbone removed
pinch of sugar
curried couscous to accompany
- Prepare marinade. Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in a 11 x 7 x 2 inch glass baking dish. Cover and marinate overnight. Bring to room temperature 30 minutes before grilling.
- Whisk remaining ½ cup oil, 3 tablespoons lime juice and a pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate).
- Grill chicken. Light 20 to 25 briquettes and when fire is medium hot (you can hold your hand 5 inches above the grill rack directly over the coals for 3 to 4 seconds), build a 2 level fire by pushing the coals onto half of the grill, piling them about 3 briquettes high. Oil the rack and heat it for 5 minutes. If you are using a gas grill, preheat all burners to high, then reduce to medium-high.
- Discard marinade, then pat chicken dry. Grill chicken, skin side up, 3 minutes on the hotter side of the grill. Flip it over and grill 3 minutes on the other side. Move to the cooler side of the grill, skin side up, cover and grill 15 minutes longer, until an instant read thermometer registers 160* (do not touch the bone). Let stand, tented with foil, 10 minutes before serving.
adapted from Bon Appetit Magazine, September, 2005