Moroccan Spice Rubbed Chicken with Grain Salad

February 28, 2017

So this one I can not claim.  My very talented partner wrote a Cook Book and I had to share one of his awesome recipes!! I have told you before that my kitchen skills leave a lot to be desired but this is surprisingly simple so give it a whirl.
  • 1-2kg chicken split open

  • 400g tin of lentils drained and rinsed

  • Seeds of 1 pomegranite

  • 3 tbsp sunflower seeds

  • 1 clove garlic crushed

  • 1 tsp ground cinnamon

  • 4 tbsp extra virgin olive oil

  • Handful parsley

  • 2 tbsp red wine vinegar

  • 1 tsp cumin

  • 2 tsp coriander seeds

  • 2 tsp sumac

  • 3 tbsp olive oil

  • 3 tbsp flaked almonds

  • 1 tbsp capers

  • 1/2 red onion diced

  • 2 tbsp currents

  1. Heat a grill pan to high and toast sunflower seeds and almonds for 1-2 minutes or until lightly coloured. Remove from heat and place in a bowl.

  2. In a mortar and pestle, grind the cumin and coriander seeds until roughly cruched. Add the olive oil, sumac, cinnamon, garlic, salt and pepper. Combine well.

  3. Rub paste over chicken and then place chicken into the lightly oiled grill pan on medium-high heat. The chicken will need about 8 minutes each side if split open

  4. While chicken is cooking make the salad by combing lentils, nuts, seeds, pomegranate seeds, onion, capers, currents, parsley then use some olive oil and vinegar for dressing. Season to taste.

  5. When chicken is cooked through, cut into four and serve with salad.  

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