All Recipes

Warm Moroccan chicken and chickpea salad

Prep

0-15 mins

Total

45 MIN

Servings

4 Servings

Warm Moroccan chicken and chickpea salad

Ingredients

  • 1

    tsp

    Gregg's ground cumin

  • 1

    tsp

    Paprika

  • 1/2

    tsp

    Ground coriander

  • 1/2

    tsp

    Dried oregano

  • 1/4

    tsp

    Salt

  • 500

    g

    Skinless chicken breast fillets

  • -

    Zest of half an orange

  • -

    Juice of 1 orange (about 1/4 cup)

  • 2

    tbsp

    Cider vinegar

  • 1/4

    cup

    Olive oil

  • 1

    tsp

    Sugar

  • 3/4

    cup

    Israeli couscous

  • 400

    g

    Can Wattie's chickpeas in springwater, drained

  • 120

    g

    Bag fresh baby spinach leaves

  • 70

    g

    Packet whole almonds, toasted

  • 12

  • -

    Dried apricots, halved

Instructions

  1. Step 1

    Mix the spice rub ingredients together.

  2. Step 2

    Make small cuts in the chicken breast. Massage the spice rub into both sides. Refrigerate for 10 minutes. Preheat the oven to 180°C (fan bake). Place the chicken on baking paper in an oven dish. Cook for 25-30 minutes until chicken is cooked. Remove from the oven when cooked and allow to rest for 5 minutes before slicing. While the chicken is cooking prepare the salad.

  3. Step 3

    Shake dressing ingredients together in a jar.

  4. Step 4

    Cook the couscous in boiling water for 5-10 minutes, until tender. Drain and rinse in cold water. Place in a mixing bowl. Add Wattie's Chickpeas and stir through dressing. Add baby spinach leaves, toasted almonds and dried apricots and toss gently to coat the dressing. Lay salad onto a serving platter and place the sliced, cooked chicken on top. Serve immediately.

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