All Recipes

Warm Moroccan chicken and chickpea salad

Prep

0-15 mins

Total

45 MIN

Servings

4 Servings

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

Step 1

Mix the spice rub ingredients together.

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.

Step 3

Shake dressing ingredients together in a jar.

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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