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Moroccan chicken salad

November 10, 2014
by Chelsea Winter
chelsea chicken salad, chicken salad, chicken salad recipe, moroccan chicken, moroccan chicken salad
30 Comments

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Moroccan chicken salad

Serves 5-6

This is definitely not your average salad. It’s amazing – tender spiced Moroccan chicken thighs, honey soaked apricots, red onion, couscous and the most delicious garlicky coriander yoghurt dressing. The pomegranate seeds add a positively festive splash of colour, making this salad absolutely perfect for Christmas entertaining. And if you wanted to add some sliced avocado or chopped strawberries, be my guest!

Ingredients

1 cup orange juice
2 tbsp honey
3/4 cup dried apricots, quartered
1kg chicken thighs, boneless & skinless
3 tsp cumin seeds
3 tsp ground coriander
2 tsp turmeric
½ tsp mixed spice
½ tsp white pepper
Zest of 1 lemon
½ cup pistachio or pine nuts
1 ½ cups Israeli couscous
3 cups baby spinach leaves
1 red onion, very thinly sliced
Handful pomegranate seeds (optional)

Dressing
1 bunch fresh coriander, chopped
¼ cup unsweetened yoghurt
¼ cup mayonnaise
1 clove garlic, crushed
Pinch of chili flakes

Method

Gently heat the orange juice and honey until melted. Add the apricots, transfer to a bowl, cover and leave to soak for two hours or overnight.

Add the chicken thighs to a bowl with the 2 tbsp olive oil, cumin seeds, coriander, turmeric, mixed spice, white pepper and lemon zest. Mix well and leave for 1 hour or overnight.

Toast the pistachio or pine nuts in a dry pan for a couple of minutes until fragrant.

Heat an oiled BBQ grill or frying pan over a high heat. Add the chicken and cook until browned on one side. Turn over and reduce the heat to medium. Cook for about 10 minutes or until cooked through, turning once more. Season well with salt and pepper, and rest for 5-10 minutes.

Whisk the dressing ingredients together with 3 tbsp of the apricot marinade juice, and season.

Mix the onion in a bowl with a good pinch of salt and a squeeze of lemon juice. Just before serving, rinse and squeeze out.

Cook couscous according to packet directions (for an extra tasty version, cook it in chicken stock, not water), drain, and add to a large mixing bowl. While hot, stir through spinach, sliced onion, drained apricots and 2 tbsp dressing. Toss and arrange on a platter.

Slice the warm chicken and arrange over top (pour over any resting juices). Drizzle with remaining dressing and sprinkle with the nuts, pomegranate seeds and extra fresh coriander or parsley.

30 Comments
  1. Fiona Woodham November 15, 2014 at 7:54 am Reply
    Made this and your lemon white chocolate mousse for the first time for a dinner party tonight. Was a winner! The salad was amazing and so full of flavour! The pomegranate made it. Thanks for sharing another wonderful recipe Chelsea.
  2. kirsten ritchie November 18, 2014 at 6:19 am Reply
    Chelsea! I can't believe no one has raved about this yet! Just made it tonight and my fiancé said the chicken was *%#$!&@ delicious and he felt like it was a privilege to be eating it. :) I agree. What a great salad (or even just the marinated meat) to take to BBQ...it would definitely stand out! But maybe we should keep that to ourselves? Thanks for yet another awesome recipe. How do you do it?!
  3. Rhonda November 22, 2014 at 8:18 pm Reply
    Yum yum yum, made this last night and it was so good. Thanks Chelsea :)
  4. LIz December 16, 2014 at 9:15 pm Reply
    Hello! This salad looks delicious. I'm wanting to use it for a Christmas BBQ, but don't want to include the chicken. Do you think including the marinade ingredients (turmeric, coriander etc.) in with the soaking liquid for the apricots would be a good way of incorporating those flavours?
    • Chelsea Winter December 17, 2014 at 3:49 am Reply
      Hi there, no I wouldn't - the spices need to be cooked, so you would just leave them out.
  5. Jess Dawson May 25, 2015 at 10:13 am Reply
    Eating this salad at this very moment. Oh. My. Goodness. So yum!! Can't wait to try more of your recipes. x
  6. Hayley June 8, 2015 at 10:23 am Reply
    I can't get pomegranate. What could I use instead? Thanks
    • Chelsea Winter August 8, 2015 at 5:59 am Reply
      Strawberries!
  7. Jo Wichman July 5, 2015 at 12:53 am Reply
    This salad is gorgeous!!! I have made it over and over and it's always a winner. Can't wait for your next book ;)
  8. Cat July 15, 2015 at 5:31 pm Reply
    This salad was delicious!! The spice combo for the chicken was soooo good. I'm going to use that for other dishes too! I loved the addition of pistachios and pomegranate. I halved the recipe to make for less people and it worked fine.
  9. Morgan October 8, 2015 at 2:06 am Reply
    Hi Chelsea, can't wait to make this for dinner this week! However pomegranate isn't around (and neither are strawberries), anything else you would recommend replacing with? Thanks so much!! x
    • Chelsea Winter October 8, 2015 at 5:26 am Reply
      Some sliced pear would be nice! Or a little sliced orange.
  10. Philippe October 13, 2015 at 9:21 am Reply
    This was probably one of the best dishes I have ever made (and I have made a few). The pomegranate seeds are, I believe, a must. Once again a wonderful recipe.
  11. mary November 12, 2015 at 5:51 am Reply
    Hello Chelsea. Is this recipe from At My Table. Have your latest book but would like the one with above and also the Creamy Chicken Pie. Happy Cooking!!
    • Chelsea Winter November 24, 2015 at 4:13 am Reply
      Chicken pie is in At My Table, and this salad is in Homemade Happiness :)
  12. Jo November 29, 2015 at 10:15 pm Reply
    Love your recipes Chelsea... thanks for providing real food, that real people eat!! I cant stop giving your books away as gifts :)
  13. Simone September 17, 2016 at 10:40 pm Reply
    Hi Chelsea, do you need to use fresh orange juice or can you use bought orange juice? Thanks
    • Chelsea Winter October 7, 2016 at 12:14 am Reply
      Either!
  14. Nor January 3, 2017 at 1:01 am Reply
    My husband has brought me all 4 of your books and the recipes are amazing. We are making this tonight and I can't wait until dinner time!! Yummy!!
  15. Katr February 8, 2017 at 6:51 am Reply
    Any suggestions for what you could use instead of course virus to make it gluten free?
    • Chelsea Winter February 26, 2017 at 8:01 pm Reply
      Brown rice? :) Or quinoa.
  16. Rose March 13, 2018 at 7:24 am Reply
    Made this for dinner tonight-my fiancé loved it ☺️?
  17. Shelley March 15, 2018 at 7:01 am Reply
    Wow, that is one seriously delicious recipe. Thanks Chelsea! I made a few alterations as I didn’t have apricots, so used dates and also no coriander so I used mint instead. Magic!
  18. Shelley March 15, 2018 at 7:08 am Reply
    Oh and I forgot to mention, left the couscous out altogether to make it low carb.... didn’t miss it at all!
  19. Jenny March 17, 2018 at 3:24 am Reply
    Love making this salad when guests come round! Tomorrow we are having a vegetarian and dairy free guest. Was wondering if substituting tofu for chicken would work?
    • Chelsea Winter March 24, 2018 at 12:48 am Reply
      Yes I don't see why not?
  20. Ginny March 22, 2018 at 12:08 am Reply
    I have made this twice in 3 weeks and love it. It tastes better the day after. I made it in advance so we have meals / lunches the next 3 days. Love this recipe! Thank you!
  21. Michele July 3, 2018 at 8:17 pm Reply
    This is one of my favourites. I love the apricot flavour through it and the chicken is delicious. Friends and family rave about it when I've made it. Delicious
  22. Emma March 10, 2019 at 7:50 pm Reply
    This is the best recipe by far! My husband and two year old son loves it! Please come up with more salads like this one👍
  23. Annabel December 20, 2021 at 5:07 am Reply
    I love this dish. If I'm making this for Christmas day just as a side salad without the chicken. Iw'm ondering if this can be made ahead of time so it's ready the day before and stored in the fridge? (Have 3 little children!)..and can a cheese like haloumi be added or is that not the right cheese for this dish? Thank you

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Recipe index

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