Moroccan chicken salad

Recipe from: 12 October 2010
chicken salad

Ingredients 22
Servings 6
Time 20 mins

Ingredients

  • 4
    chicken breasts
  • Marinade:
  • 125
    ml
    Greek style yoghurt
  • 10
    ml
    harissa paste
  • 10
    ml
    cumin
  • 10
    ml
    coriander
  • 2
    cloves garlic, crushed
  • 15
    ml
    oilive oil
  • Salt and pepper to taste
  • Salad:
  • 2
    red peppers
  • 6
    courgettes, sliced length ways (1 cm thick)
  • 1
    small aubergine, sliced(1 cm thick)
  • 250
    ml
    hot chicken or veg stock stock
  • 5
    ml
    cinnamon
  • 250
    ml
    couscous
  • 1
    can
    chickpeas, rinsed and drained
  • 100
    g
    sundried tomatoes, diced
  • 1
    lemon, juice
  • Handful of mint, chopped
  • Handful of coriander, chopped
  • 1
    wheel of feta, cubed
 

Method

90 mins
 
Preheat the oven to 220 degrees.
Mix the marinade ingredients together and coat the chicken breasts well, set aside in the fridge to marinate while preparing the veggies.
Place the peppers whole in the hot oven and roast until a few black blisters form( +- 45 minutes), then place into a bowl and cover with cling film and allow to sweat for 15 minutes.
Arrange the sliced vegetables onto a greased baking tray and roast for +- 30 minutes or until slightly charred.  Set aside.
Cut the sweated peppers in half, remove the pips and peel the skins off and dice. Set aside.
Turn the oven heat down to 200 degrees and roast the chicken for 12 minutes, remove from the oven and cover with foil.
Prepare the couscous in a large bowl by pouring the hot stock and cinnamon over the couscous, cover with a cloth and allow to stand for + - 5 minutes (to allow the stock to be absorbed) and  break the couscous up with a fork.
Slice the chicken thinly. Set aside.
Add the prepared veggies, chicken, chickpeas, sundried tomatoes, juice, herbs and feta and gently combine using two forks.
Eat warm, room temperature or cold.

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Read more on: poultry  |  bake  |  roast
 

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