I usually make this Moroccan chicken as a hot main course, like my roast lemon and rosemary chicken. However with barbecue and picnic season approaching I thought I would mix it up a bit and create this delicious Moroccan chicken salad.
The chicken salad has definitely got me feeling ready for my holidays. I think packaged up in individual containers it would make a great little picnic meal.
This Moroccan chicken is flavoured with a North African spice mix called ras el hanout, a blend of some of my favourite spices such as cinnamon, cumin, cardamom and even rose petals. I picked mines up on my trip to Granada but it’s readily available in supermarkets now. If you can’t find it, this is a recipe to make your own.
Served on a large platter it’s the perfect dish to serve a big crowd. It also makes amazing leftovers.
- 1kg chicken thighs (or use chicken breasts) with skin on
- Zest and juice of 1 orange
- 1 tablespoon olive oil
- 1 tablespoon ras el hanout
- 1 tablespoon honey
- 1/2 teaspoon of salt
- 150 grams giant couscous
- 200 grams fine green beans
- 50 grams almonds
- 50 grams raisins
- 50 grams spinach
- 10 grams mint
- 10 grams parsley
- 1/2 pomegranate
- Pistachios to decorate
- Prepare the chicken by trimming off any excess skin, place the chicken in a zip lock bag. In a jug, add the zest and juice of the orange, olive oil, spice mix, honey and salt. Mix well then add to the bag with the chicken. Leave to marinate for at least 4 hours or overnight if you can.
- Heat an oven to 200 degrees Celsius and place the chicken in a baking tray with all the juices. Keep the chicken skin side up and cook for 30 minutes or until crispy and the chicken is cooked through.
- For the salad, cook the couscous according to the instructions. Prepare the beans by trimming the ends and chopping into bite size pieces. Once the couscous has 4 minutes to go, add the beans. Drain the couscous and the beans and add to a large bowl.
- In a small pan, toast the almonds for a couple of minutes before roughly chopping. Add the to the bowl with the spinach, raisins, chopped mint and chopped parsley. Stir to combine with 3-4 tablespoons of the juices from the chicken.
- To serve, spread the couscous on a large plate and top with the chicken. Sprinkle on the pomegranate seeds, and chopped pistachios.