Culinary Education/Moroccan Chicken w/Fattoush Salad

Moroccan Chicken with Fattoush Salad

 * Recipe and Photos submitted by Ryan Stone, Sous Chef, Vancouver Marriott Pinnacle Downtown

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 &amp; Pepper