Grilled Moroccan spiced chicken with sautéed herb and preserved lemon salad
Serves: 4 people
Chicken and Marinade
Ingredients
4 chicken breast kiev, 200g each
2 garlic cloves
Good pinch salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
¼ cup firmly packed basil leaves
¼ cup firmly packed mint leaves
¼ cup firmly packed parsley
¼ cup oregano leaves
½ tsp chilli flakes
½ cup oil
¼ cup lemon juice
Instructions
Place all ingredients into a food processor or blender and blend until a thick paste. Rub paste all over the breasts and allow to marinate for a few hours in the refrigerator…over night is best. BBQ, roast or grill until meat is done and serve with herb salad.
Sautéed herb and preserved lemon salad
Ingredients
4 cloves sliced garlic
2 long red chillies deseeded and thinly sliced
2 quarters of preserved lemon finely diced
A good splash of olive oil
2 handfuls of rocket
2 handfuls of spinach
1 handful of mint leaves
1 handful of parsley leaves
1 handful of coriander leaves
Couple pinches of salt
Freshly cracked black pepper
Instructions
Heat the olive oil in a large pan, toss in the garlic, chillies and preserved lemon and allow to cook for a few minutes.
Add in the herbs and the leaves and toss lightly just to wilt the leaves. Season with salt and cracked pepper and serve alongside the Moroccan spiced chicken.
Serve this dish with rice, couscous or a yoghurt dressed potato salad.
