Moroccan Spiced Chicken with Tabbouleh Salad
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Preparation time:
20 minutes plus 1 hour marinating
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Cooking time:
25 minutes
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Total time:
1 hour 45 minutes
Serves:
2 as a main course
Ingredients
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The marinade:
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1 x 50g pack Waitrose Fresh Coriander, finely chopped
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1 garlic clove , peeled and chopped
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1tsp of cinnamon
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1tsp of coriander
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1tsp of cumin, ground
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2tbsp Waitrose Olive Oil
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80ml lemon juice
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Zest of 1 lemon
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Salt
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Freshly ground black pepper
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6 Waitrose Fresh Chicken Thigh Fillets
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35g fresh parsley, finely chopped
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The tabbouleh salad:
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Salt
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55g Waitrose Bulghur Wheat, cooked, drained and left to cool
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35g fresh parsley, finely chopped
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4 large sprigs of fresh mint, finely chopped
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2tbsp each of Waitrose Olive Oil and lemon juice
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100g Waitrose Italian Mixed Peppers in Oil, drained and finely chopped, (oil reserved)
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Freshly ground black pepper
Method
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Combine the marinade ingredients. Coat the chicken in the marinade and leave to chill in a refrigerator for at least 1 hour. Meanwhile, place all the ingredients for the tabbouleh salad in a large bowl, mix together and leave to one side.
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When the chicken has marinated, roll up each fillet and secure with a cocktail stick. Place in a lightly oiled roasting tray in a preheated oven 200°C, gas mark 6, for 20-25 minutes or until thoroughly cooked.
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To assemble, place a large round pastry cutter in the middle of each plate and fill with the tabbouleh salad, pressing down firmly with a spoon. Remove the cocktail stick from the chicken and slice diagonally. Remove the cutter, place 3-4 pieces of the cooked chicken on top of the salad and garnish with fresh mint. Drizzle the oil from the peppers around the outside of the salad.
Comments
Glossary
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Black pepper
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Bulghur wheat
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Chicken
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Chill
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Cinnamon
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Cloves
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Coat
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Combine
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Coriander
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Cumin
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Diagonally
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Drizzle
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Fillet
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Garlic
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Garnish
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Lemon
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Lemon juice
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Marinade
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Mint
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Mix
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Oil
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Olives
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Parsley
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Pastry
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Pastry cutter
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Pepper
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Roll
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Salt
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Secure
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Slice
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Sprig
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Zest
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This recipe was first published in September 1999.
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