Moroccan-style Chicken with Chickpea Salad

Here is a classic fusion dish that marries Moroccan flavours in cooking the chicken with a greens and chickpea salad.

Moroccan-style Chicken with Chickpea Salad

Ingredients:

4 chicken breast fillets, skinned

For the Marinade:

1 tsp chicken seasoning
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp ground turmeric
2 tbsp garlic and chilli oil
finely-grated zest of 1 lemon
2 tsp runny honey

For the Salad:

1 tin chickpeas, drained
1 red onion, peeled and thinly sliced
1 generous handful of baby spinach leaves, washed
4 tbsp flaked almonds, lightly toasted
4 tbsp pomegranate seeds

For the Pomegranate and Balsamic Vinaigrette:

6 tbsp pomegranate juice
3 tbsp balsamic vinegar

fresh mint and coriander leaves, to garish

Method:

Slice the chicken into thin strips and place in a bowl.

For the marinade, whisk the spices and lemon zest together with the oil and honey. Pour the marinade over the chicken and rub into the meat with your fingers. Cover the bowl and set aside in the refrigerator to marinade for 10 minutes.

Heat a frying pan over medium heat then pour in the chicken and any remaining marinade. Stir-fy for about 6 minutes, or until the chicken is cooked through and golden. Turn out onto a plate and set aside to keep warm.

Combine the chickpeas, red onion slices and spinach leaves in a salad bowl. Arrange the chicken on top then sprinkle over the toaste almonds and the pomegranate seeds.

Whisk together the pomegranate just and balsamic vinegar. Drizzle over the salad then toss to combine. Garnish with a few sprigs of mint and coriander leaves then serve.

chicken, salad, north african, fusion
Chicken
African Fusion
Moroccan-style Chicken with Chickpea Salad https://fabulousfusionfood.blogspot.com/2019/04/here-is-classic-fusion-dish-that.html Moroccan-style Chicken with Chickpea Salad. This is a Moroccan-inspired dish of chicken marinated in Moroccan spices with lemon zest and honey that's served o a bed of chickpeas, baby spinach and pomegranate seeds. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIek4CRRbgJ3ExuC1On2fwXdrSFaR1BX3i5AXFzcbsswe_GIh4mtTMvSPWqCRPtO2KwsNm-uEhxM9lIlXo4BpXhiYtbGr0ToCRgC3XEvGIizoHYsJfQTbpPZ2QWfsQiOA1gWceWMov8k/s1600/moroccan-style-chicken-chickpea-salad.png 2019-02-18
Yield: 2

Moroccan-style Chicken with Chickpea Salad

Moroccan-style Chicken with Chickpea Salad. This is a Moroccan-inspired dish of chicken marinated Moroccan spices with lemon zest and honey that's served o a bed of chickpeas, baby spinach and pomegranate seeds.
prep time: 15 mins cook time: 12 mins total time: 27 mins

Ingredients:

  • 4 chicken breast fillets, skinned

    • For the Marinade:

  • 1 tsp chicken seasoning
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1 tsp ground turmeric
  • 2 tbsp garlic and chilli oil
  • finely-grated zest of 1 lemon
  • 2 tsp runny honey

    • For the Salad:

  • 1 tin chickpeas, drained
  • 1 red onion, peeled and thinly sliced
  • 1 generous handful of baby spinach leaves, washed
  • 4 tbsp flaked almonds, lightly toasted
  • 4 tbsp pomegranate seeds

    • For the Pomegranate and Balsamic Vinaigrette:

  • 6 tbsp pomegranate juice
  • 3 tbsp balsamic vinegar

  • fresh mint and coriander leaves, to garish

Method:

  1. Slice the chicken into thin strips and place in a bowl.
  2. For the marinade, whisk the spices and lemon zest together with the oil and honey. Pour the marinade over the chicken and rub into the meat with your fingers. Cover the bowl and set aside in the refrigerator to marinade for 10 minutes.
  3. Heat a frying pan over medium heat then pour in the chicken and any remaining marinade. Stir-fy for about 6 minutes, or until the chicken is cooked through and golden. Turn out onto a plate and set aside to keep warm.
  4. Combine the chickpeas, red onion slices and spinach leaves in a salad bowl. Arrange the chicken on top then sprinkle over the toaste almonds and the pomegranate seeds.
  5. Whisk together the pomegranate just and balsamic vinegar. Drizzle over the salad then toss to combine. Garnish with a few sprigs of mint and coriander leaves then serve.
Moroccan-style Chicken with Chickpea Salad
© Dyfed Lloyd Evans

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