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Grilled Moroccan Spiced Chicken Breasts Stuffed with Couscous and Pine Nuts
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Prep Time:
20 minutes
Total Time:
40 minutes
Spicy stuffed chicken breast, grilled to perfection in 40 minutes!
Ingredients:
  • 1/4 cup uncooked couscous
  • 1/4 cup plus 2 tablespoons chicken broth
  • 2 tablespoons butter
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried cranberries
  • 1 tablespoon pine nuts
  • Dash of red pepper sauce or to taste
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon freshly ground pepper
Instructions:
  • Place the couscous in a small bowl and set it aside.
  • In a small saucepan, bring the broth, butter, coriander, 1/2 tsp cumin, 1/4 tsp salt, and turmeric to a boil.
  • Cover couscous with steaming hot broth to enhance its flavors. Stir thoroughly and seal with foil. Allow the couscous to sit for 5 minutes to soak up the delicious liquid. Uncover and gently fluff the couscous with a fork. Mix in lemon zest, lemon juice, cranberries, pine nuts, and a dash of pepper sauce. Set aside for further use.
  • Place a chicken breast on your work surface, noting the thick and thin ends. Use a long, thin knife to create a pocket for the stuffing by inserting it into the middle of the thick end, parallel to the surface. Wiggle the knife within the chicken to form a pocket with a small opening and a larger space to fill with couscous mixture. Repeat with the rest of the chicken breasts.
  • Prepare the grill by coating the rack with cooking spray or brushing it with oil. Heat the grill to medium heat, ensuring the temperature is just right by using the hand test method.
  • Hold the chicken with the thicker end facing up and use your other hand to stuff 1/4 cup of couscous into each pocket. Repeat for the remaining chicken. Brush the chicken with oil.
  • Combine 1/2 teaspoon of salt, 1/2 teaspoon of cumin, and pepper in a small bowl. Season chicken breasts evenly with the mixture.
  • Grill the chicken covered for 15 to 20 minutes, turning occasionally, until the chicken is fully cooked (170°F) and stuffing is heated through. Serve by slicing each breast and arranging on a plate to showcase the delicious stuffing.

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