Wednesday, March 14, 2012

Morroccan chicken salad

Down here in the southern part of the country, Autumn (Fall) is upon us. So, using this recipe as inspiration, I made this lovely spicy Moroccan Chicken salad. Actually, if you follow the recipe word for word - it is a very nice salad, but I happened to have some chicken that needed to be used up, so effectively I substituted chicken for the chick peas here. I also made mine a bit spicier! Of course, if you would prefer, you can use a "pre-made" Moroccan seasoning. It won't have the same depth of flavour but if you need something quick for a weeknight meal, that is always an option. 

Monday was a public holiday here in Victoria so the week is flying by. I can't wait to get stuck into some serious cooking again this weekend! The tomato glut continues, so I will be pickling them this time. Guest reviewer Shirley has kindly provided me with a green pickled tomato recipe that has been passed down the generations so I will be giving that a try to use up some of them. Then it will be time to get the garden ready for winter planting! Can't wait to plant some root vegetables and new lots of greens. 

Enjoy the recipe folks - this is definitely something I'll be making again!

Moroccan Chicken Salad

1/2 butternut pumpkin, peeled, chopped into 2cm pieces
  • 2 carrots, diced
  • 1 zucchini,diced
  • 2 chicken breasts, diced
  • 2 tsp ground cumin
  • 1 tsp ground nutmeg
  • 2 tsp ground coriander
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 1 tsp cayenne pepper
  • 1 tsp ground cinnamon
  • 1 tsp dried chili flakes
  • 1/3 cup (80ml) olive oil
  • 1 1/2 cups (375ml) vegetable stock, heated
  • Grated zest and juice of 1 lemon
  • 250g cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1/2 bunch mint, leaves picked
  • 1/2 bunch coriander, leaves picked
  • 2 tbs flaked almonds, toasted
  • 170g tub tzatziki

Preheat the oven to 200°C.
1. Lightly grease an oven roasting tray. 
2. In a large bowl, toss the pumpkin, carrot and zucchini with the chicken, spices and about 2 tablespoons oil, ensuring everything is evenly coated in the oil and spices.
3. Arrange in a single layer on the baking tray and roast for 20-25 minutes until the chicken is cooked evenly and the vegetables are golden and tender
4. Whisk together the lemon juice and zest with the remaining 2 tablespoons oil.
5. Stir the dressing into the salad. Gently toss the roasted vegetables, cherry tomatoes, onion, mint and coriander with the couscous.
6. Spoon the salad onto plates and sprinkle over the toasted almonds. Serve with a dollop of tzatziki.

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