Moroccan Spiced Rotisserie Chicken with Sorrel Couscous

A few weeks ago with made Moroccan Chicken with Lemon & Olives which was incredibly tasty. So good in fact I've been craving that mix of spices & lemon again but this time I decided to make it work for the grill.

We got a rotisserie for our grill recently & had yet to use it so this was the perfect opportunity to try it out. The whole chicken cooked perfectly & looked gorgeous with the spice rub & honey glaze.

In the inspiration dish, the chicken is cooked with lemon which adds a ton of flavor. For this version, I decided to add the lemony flavor to the couscous by mixing wilted sorrel into it. Sorrel has such a wonderful tanginess to it that it made a great substitute for lemons while still getting a leafy green on your plate. I put in the green olives because we so liked them in the original dish but really this version didn't need them so leave them out if you wish.

Moroccan Spiced Rotisserie Chicken

Moroccan Spice Rub

1 T paprika
2 t cumin
1t cinnamon
1 t ground ginger
salt & pepper
4 t lemon juice
4 t olive oil

4 lb chicken

Honey Glaze

1 1/2 T butter, melted
1 1/2 T honey

Mix together all the ingredients for the rub creating a paste.  Truss chicken, put on rotisserie & coat with spice rub. Cook over indirect heat at about 300 F (your grill may have special instructions on which burners to use with a rotisserie). Cook until about 1/2 hour of cooking time left, for us that was one hour. Mix together the honey & butter for the glaze. Then brush the chicken with the glaze a couple times during the last 1/2 hour. Let rest for 5 - 10 minutes before carving.

Couscous with Sorrel & Olives

(this can be made in the time your chicken is resting)

1/2 c water

2 1/2 t olive oil

salt

1/2 c couscous

2 c loosely packed sorrel leaves

10 or so green olives

Put the water, 1/2 t olive oil & a pinch of salt in a small saucepan & bring to a boil. Quickly stir in the couscous. Remove from heat, cover & let sit for 5 minutes.

Meanwhile, heat 1 1/2 t olive oil in a skillet over medium heat. Add the sorrel & olives. Sprinkle with a little salt. Stir until the sorrel is wilted. 

Stir the sorrel & olives into the cooked couscous.

2 servings of couscous (can be easily doubled)

Serve the chicken over the couscous. 

I think the spice rub & glaze could also be used with good results on chicken breast or chicken parts on the bone if you don't have a rotisserie, just change the cooking time.

Other Sorrel Ideas...

French Sorrel Tart

Pasta with Nettles, Sorrel & Lemon

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