Warm Moroccan Chicken Salad

The tangy fresh flavours make you forget you're eating something healthy.

Category: Salad

Cuisine: Moroccan

☆☆☆

2 reviews

Ready in 45 minutes

by SassySW

Ingredients

4 Chicken thighs

2 teaspoon Cumin

1/4 teaspoon Tumeric

1 teaspoon Cinnamon

1/2 teaspoon Cayenne pepper

2 teaspoon Paprika

1/2 teaspoon Ground coriander

1 teaspoon Ground ginger

1 clove Garlic crushed

60 mililiters Lemon juice

65 mililiters olive oil

100 mililiters Chicken Stock

Salad leaves

Continental cucumber sliced

Cherry tomatoes halved

Directions

Preheat oven to 200degrees C. Blend spices, garlic, lemon juice and oil into a paste. Coat chicken and place in a baking dish. Pour chicken stock over the chicken thighs and bake for 30 minutes. Toss salad vegetables together. Remove from oven and rest for 5 minutes. Slice and serve over salad

Reviews

☆☆☆

It's funny because there was a lot of spices but it still needed a little something. Maybe a little too much oil also.

laurieaganemmaclean

☆☆

[I posted this recipe.]

SassySW

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