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    Moroccan Spiced Chicken with Tabbouleh Salad

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    Moroccan Spiced Chicken with Tabbouleh Salad

    • Preparation time: 20 minutes plus 1 hour marinating
    • Cooking time: 25 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 2 as a main course


    • The marinade:
    • 1 x 50g pack Waitrose Fresh Coriander, finely chopped
    • 1 garlic clove , peeled and chopped
    • 1tsp of cinnamon
    • 1tsp of coriander
    • 1tsp of cumin, ground
    • 2tbsp Waitrose Olive Oil
    • 80ml lemon juice
    • Zest of 1 lemon
    • Salt
    • Freshly ground black pepper
    • 6 Waitrose Fresh Chicken Thigh Fillets
    • 35g fresh parsley, finely chopped
    • The tabbouleh salad:
    • Salt
    • 55g Waitrose Bulghur Wheat, cooked, drained and left to cool
    • 35g fresh parsley, finely chopped
    • 4 large sprigs of fresh mint, finely chopped
    • 2tbsp each of Waitrose Olive Oil and lemon juice
    • 100g Waitrose Italian Mixed Peppers in Oil, drained and finely chopped, (oil reserved)
    • Freshly ground black pepper


    1. 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.
    2. 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.
    3. 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.

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