Search Results


0 results View all



Moroccan Spiced Chicken

Moroccan Spiced Chicken

By Abby Allen
18, January 2018

Leftovers are a thing of joy, we love using chicken in this Moroccan inspired dish. Quick to whip up and damn tasty.


  • 300g leftover free range chicken
  • 2 teaspoons Ras El Hanout
  • 125g dry couscous
  • 1 red onion finely sliced
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 8 cherry tomatoes halved
  • 4 tablespoons extra virgin olive oil
  • 100g dried apricots roughly chopped
  • 5 preserved lemons pips removed and roughly chopped
  • A small bunch of coriander roughly chopped
  • 2 tablespoons flaked almonds toasted


Pull the chicken apart into bite-sized pieces and sprinkle over the Ras El Hanout, pour over a spoon full of olive oil and stir to coat the chicken. Leave to marinate while preparing the rest of the salad. In a small bowl combine the vinegar and sugar with 2 tablespoons of cold water and add the sliced onion to gently pickle.

Place the dry couscous in a bowl and add a tablespoon olive oil. Using a fork, stir the couscous to coat all the grains with the oil. Pour over enough boiling water to cover by 1cm. Leave to stand for 5 to 10 minutes then use a fork to fluff it up.

Place the remaining ingredients in a large salad bowl and once it is cool add the couscous, chicken and the drained onions. Toss together with a couple of spoons of oil and season with salt and pepper.

Serve with mint yoghurt and flatbreads.

You May Also Like

Green Lentils with Sausages and Salsa Verde by Claire Thomson

Green Lentils with Sausages and Salsa Verde by ...

Next up in our recipes series from Claire Thomson (5 O'Clock Apron), is this hearty sausage and l... Read More
Brasato el Nebbiolo, by Claire Thomson

Brasato el Nebbiolo, by Claire Thomson

This exclusive Autumnal recipe is taken from Claire Thomson's brand new cook book 'Home Cookery Y... Read More
Telltale Food recipe: fire-cooked bavette steak with ember roast beetroots & lovage

Telltale Food recipe: fire-cooked bavette steak...

We're working with chef-turned farmer Julius Roberts this autumn, as we share the same values aro... Read More
Wild, Farmed or Parkland? How to choose Venison this season

Wild, Farmed or Parkland? How to choose Venison...

When we think of red meat, our mind flits instantly to the familiarity of beef and lamb, but with... Read More