Name: Moroccan-Spiced Chicken with Grilled Peach Couscous & Lemon Yogurt
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1.5 lb boneless skinless chicken breast (cut into large bite-sized pieces or thick strips); 1 tbsp olive oil (for the chicken); 2 tsp ground cumin; 2 tsp paprika; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp ground ginger; 0.5 tsp ground turmeric; 0.5 tsp black pepper; 0.25 tsp ground allspice; 0.125 tsp ground cloves or nutmeg (optional; use only a small pinch); 0.25 tsp cayenne pepper (optional; omit for a mild version); 0.75 tsp kosher salt (for the chicken); 1 tsp honey; 1 large lemon (zest before juicing; divided among chicken, couscous, and sauce); 1 cup dry pearl couscous; 2 ripe peaches or nectarines (cut into thick wedges); 1 zucchini (diced into bite-sized pieces); 1 red or yellow bell pepper (diced into bite-sized pieces); 0.5 small red onion (thinly sliced); 1 cucumber (diced); 0.5 can chickpeas (drained and rinsed; optional); 2 oz feta cheese (crumbled); 1 tsp olive oil (for finishing the couscous); 2 tbsp fresh mint (chopped; optional); 0.75 cup plain Greek yogurt (nonfat or 2%); 1 small clove garlic (finely grated); 2 tbsp water (use as needed to thin the yogurt sauce); kosher salt and black pepper (to taste for the couscous and yogurt sauce)

Method

1
Make the spice blend by combining the cumin, paprika, coriander, cinnamon, ginger, turmeric, black pepper, allspice, optional clove or nutmeg, and optional cayenne. Measure about 1 1/2 tablespoons of the blend for the chicken; reserve any extra for another use.
2
Toss the chicken with 1 tablespoon olive oil, the measured spice blend, 3/4 teaspoon kosher salt, 1 teaspoon honey, and the zest of half the lemon. Let it stand while the remaining ingredients are prepared.
Timer: 10 min
3
Cook the pearl couscous according to the package directions. Drain if necessary, then spread it in a wide bowl so it can cool slightly while the chicken and vegetables cook.
4
Preheat a Blackstone or large heavy skillet over medium-high heat. Lightly oil the cooking surface if needed. Add the zucchini and bell pepper and cook until browned at the edges but still slightly crisp, about 5 to 7 minutes. Transfer to a bowl.
Timer: 6 min
5
Place the peach wedges cut-side down on the hot griddle. Cook without moving for 60 to 90 seconds per cut side, just until caramelized and lightly charred. Remove and cut larger wedges into bite-sized pieces if desired.
Timer: 3 min
6
Add the seasoned chicken to the hot griddle in one uncrowded layer. Leave it undisturbed for about 2 minutes to develop a dark aromatic crust, then turn and continue cooking until browned and the thickest pieces reach 165°F, about 5 to 7 minutes total depending on size.
Timer: 7 min
7
Remove the chicken from the heat and immediately squeeze about 1 tablespoon lemon juice over it. Rest for 3 to 5 minutes while finishing the couscous.
Timer: 4 min
8
Toss the warm couscous with the charred zucchini and pepper, cucumber, red onion, chickpeas if using, grilled peaches, feta, 1 teaspoon olive oil, about 1 tablespoon lemon juice, and the mint if using. Season with salt and black pepper to taste. The salad should be warm or room temperature rather than piping hot.
9
Make the lemon-garlic yogurt by stirring together the Greek yogurt, grated garlic, about 1 tablespoon lemon juice, a little remaining lemon zest, a pinch of salt, and black pepper. Thin with 1 to 2 tablespoons water until it is easily spoonable.
10
Spoon the grilled peach couscous onto plates, top with the Moroccan-spiced chicken, and finish generously with the cool lemon yogurt. Serve extra spice blend or hot sauce at the table for anyone who wants more heat.

Ingredients

Method

Awaiting verdict