Moroccan Spiced Chicken
Number of Servings
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.