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Moroccan Chicken Salad

Moroccan Chicken Salad


            (1 large platter)
For the Chicken
  • 2 chicken breasts
  • 2 tsp ras el hanout
  • 1 clove garlic, crushed
  • Olive oil
  • Juice 1 lemon
  • Salt
  • Marinate the chicken for a few hours or overnight
          For the Salad
  • ¼ bunch mint   washed and picked
  • ¼ bunch parsley washed and picked
  • Harissa paste to drizzle
  • 4 zucchini, sliced in ribbons
  • 1 bunch radishes cut into wedges
  • 2 oranges in segments
  • ½ small pomegranate
  • 1 red endive
  • 1 red onion cut into rings
  • Garlic yoghurt to serve
 For the Orange Dressing
  • 2 tsp cumin seeds
  • 1 orange zested
  • 2 oranges, juiced
  • 1 tsp honey
  • 2-3 drops orange blossom water (optional)
  • 60-80ml olive oil
  • Red wine vinegar to taste
  • Salt & pepper
  • 2 oranges juiced and reduced until syrupy

For the Orange Dressing
Heat the cumin seeds over low heat in olive oil, until fragrant. Allow to cool. Combine all ingredients together and season to taste.
For the Chicken
Cook the chicken in the oven or grill until cooked through (about 12-15mins) Allow to rest a few minutes before slicing.

For the Salad
Combine the salad ingredients in a large bowl and lightly toss with some of the dressing. Arrange in a serving bowl, top with chicken, drizzle over a little more dressing, garlic yoghurt and harissa.
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