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

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Moroccan Chicken with 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


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.