Friday, November 28, 2014

Moroccan Chicken Salad with Chickpeas and Apricots

Recipe adapted from Annie's Eats.


Chicken Breast
Cooked Chickpeas
Dried Apricots
Lettuce/ Iceberg
Lemon Juice
1 cup
1 (sliced thinly)
½ cup (coarsely chopped)
As needed (torn into 1 inch pieces)
¼ cup (toasted and roughly chopped)
4-5 lemons
½ tsp
Coriander Seeds
½ tsp (ground)
¼ tsp
Black Pepper
¼ tsp
¼ tsp
Extra Virgin Olive Oil
½ cup
Parsley/ Coriander
2 tbsp (minced)


Thinly slice the chicken breast into even slices and liberally sprinkle with salt and pepper on both sides. In a grill or frying pan, add 1 tbsp of the olive oil, wait till it's shimmering and then add the chicken. Don't flip immediately, let it brown from one side and then turn over to the other. The chicken should release enough of its own juices to cook through but if it looks dry, add a little water and let it cook until done. Once cooked, set aside to cool.

In a microwaveable cup, mix 1 tbsp of olive oil with the ground coriander and paprika. Microwave for 30 seconds then add the lemon juice, honey, salt and pepper. Whisking continuously, add the remaining olive oil.

Now chop the almonds and add them to a dry frying pan (no oil). Put the flame on medium and keep shaking the pan till you see the almonds starting to turn golden. Be very careful because once they change color, they burn very easily. If they take on a light golden brown tint, remove the pan from the flame and let the almonds cool. 

In a serving bowl, mix lettuce, onion, parsley, half of the chickpeas and dried apricot. Drizzle half of the dressing over it and toss well. Add the chicken on top, with the remaining chickpeas, apricots, dressing and the toasted almonds. 

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