Grilled Moroccan Chicken Thighs with Pecan Couscous

🧂 Ingredients

• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tsp salt
• ¾ tsp ground black pepper
• ¾ tsp ground turmeric
• ¼ tsp cayenne pepper
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• 4 tbsp extra-virgin olive oil
• 4 tbsp lemon juice

  (juice of 2 lemons)
• ¼ cup pitted prunes, coarsely chopped
• ¼ cup pitted green olives
• 4 garlic cloves, minced
• 2 lbs boneless, skinless chicken thighs, trimmed
• ¾ cup fresh pecans, chopped
• 2 cups low-sodium chicken broth
• ½ tsp salt
• 1 tbsp extra-virgin olive oil
• 1 ½ cups dry couscous
• 2 tbsp lemon juice

  (juice of about 1 lemon)
• ¼ cup fresh parsley, finely chopped
• ⅓ cup pitted prunes, finely chopped
• ⅓ cup pitted green olives, sliced

Instructions

• 1 In a small bowl, whisk together the paprika, cumin, 1 teaspoon salt, ¾ teaspoon
  pepper, turmeric, cayenne, cinnamon, and ginger.
• 2 In a food processor, pulse the olive oil, prunes, olives, garlic, and spice
  mixture until smooth paste forms, about 1 minute, scraping down sides of bowl as
  needed. Transfer the paste to a large bowl with the chicken thighs and toss to
  coat them well. Cover and refrigerate for at least 30 minutes and up to 1 day.
• 3 On a gas grill, turn all burners to medium-high, cover, and heat until hot,
  about 15 minutes. Once hot, oil your cooking grates. Arrange chicken on the
  grill. Cover and cook for 10 minutes, flip over, and cook for an additional 6 to
  8 minutes, until the chicken registers 185 degrees on an instant-read
  thermometer. Transfer the chicken thighs to a platter, tent with aluminum foil,
  and let rest for 10 minutes.
• 4 While the chicken is grilling, make the couscous: In a medium saucepan, bring
  the broth, salt, and oil to a boil. Stir in the couscous, cover tightly with a
  lid, and remove from heat. Let the couscous stand for 5 minutes. Use a fork to
  fluff the couscous and stir in the lemon juice, parsley, prunes, olives, and
  pecans. Taste and adjust seasoning with salt and pepper as desired.
• 5 Arrange the couscous on a large platter, top with the cooked chicken thighs, and
  serve with lemon wedges, if desired.

Nutrition Info