Moroccan Chicken Salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 580, total fat 44 G., saturated fats G., proteins 19 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 580, total fat 44 G., saturated fats G., proteins 19 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.
Moroccan chicken salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 2 cups shredded grilled chicken, skin removed
- 2 small parsnips, peeled and cut into wedges
- 2 medium turnips, peeled and sliced
- 1/4 cup and 2 tablespoons olive oil
- 2 teaspoons ras el hanout (Moroccan seasoning)
- 1 lemon, cut in half
- 1 can (450g) chickpeas, drained, rinsed and dried
- 1/2 cup dried apricots, chopped
- 1/2 cup pitted olives
- 1/4 cup sliced almonds
- 150 g of spinach and arugula mixture
Ras el Hanout dry spice mix
- 1 cinnamon stick 2 pieces of galangal
- 1 tbsp. ground ginger
- 8 allspice berries
- 8 white or green cardamom seeds
- 1 teaspoon of anise
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon lavender
- 2 small pieces of orris root
- 5 dried rose buds
- 4 whole cloves
- 6 turmeric fruits
- A pinch of mace
- 1/2 tsp ground cayenne pepper
- Grind all ingredients
We recommend
Recipes with similar ingredients: grilled chicken, parsnip root, turnip, chickpeas, spinach, arugula, dried apricots, olive, almond
Cooking the dish according to the recipe:
- Preheat a roasting pan. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt, and a few grinds of pepper. Place on a baking sheet and top with the lemon halves, cut side up. Roast until lightly browned, about 5 minutes.
- In the same large bowl, combine the chickpeas with 1 tablespoon of olive oil and the remaining 1 teaspoon of ras el hanout. Add to the baking sheet with the vegetables and toss. Cook until tender, about 5 minutes. Let cool for 5 minutes.
Squeeze the juice from the roasted lemon into a large bowl. Add 1/4 teaspoon of salt and a few grinds of pepper, then toss with the remaining 1/4 cup of olive oil. Add the chicken, dried apricots, olives, and almonds and mix thoroughly. Add the roasted vegetables, chickpeas, and arugula-spinach mixture; toss to combine.
Recipe chicken salad with cucumber, tomatoes and olives in Greek style.
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