Recipes by Region/Africa/Morocco/Moroccan Chicken with Preserved Lemons and Fattoush Salad

Spice Mix for Chicken

 * 100g		Ras el Hanout
 * 100g		Whole Coriander seeds
 * 150g		Anise Seeds
 * 100g		Ground Coriander
 * 30g		Cayenne Pepper
 * 200g		Nigella (Onion) Seeds
 * 100g		Bread Crumbs

Preserved Lemon

 * 600g		Salt
 * 300g		Sugar
 * 1 litre	Champagne Vinegar
 * 3 litres	Water
 * 5		Bay Leaves
 * 10g		Juniper Berries
 * 10g		Whole Black Pepper
 * 20		Lemons cut in half

Fattoush Salad

 * 10		Cherry Tomatoes
 * 10		Grapes
 * 1/8 cup	Raisins
 * 1/2		Red Onion, Sliced Thin
 * 2		Roasted Red Bell Peppers
 * 2 tablespoons	Diced Preserved Lemon
 * ½ bunch	Flat-Leaf Parsley
 * ½ bunch	Arugula
 * 2 tablespoons	Olive Oil
 * 1 tablespoon	Lemon Juice
 * to taste	Salt & Pepper

Preparation
Put lemons in a large pot of cold water and bring to a boil. At the same time combine all the other ingredients in the lemon recipe and bring them to a boil as well. Once the lemons have come to a boil, drain them in a colander and add them to the vinegar solution once it has boiled. Ideally, both should come to a boil at the same time and are mixed while both are still hot. Cool the lemons in the vinegar solution, and allow them to cure for 2 nights in it. Remove the lemons as you need them, scoop out the flesh and dice the rind. The lemons will keep for months in the brine.

Combine all spices of the Chicken Spice Mix. Coat chicken breast in the spices and shallow fry in olive oil until done.

Toss all ingredients for the salad together, dressing the salad with olive oil and lemon juice only. Season with salt and pepper.