Monday 24 February 2014

Moroccan Grilled Chicken Salad

An exclusive to Niloufer's Kitchen

Moroccan Grilled Chicken Salad

Grilled Moroccan Chicken thigh

Basic Moroccan flavours and a basic marinade make up this very easy to do boneless pieces of chicken. Grill it for best results or then cook in a hot oven if you prefer. Sprinkle with lemon juice, slice and eat them on its own or as a salad.

Marinate 4 pcs of chicken breast or thigh ( about 500gms/1lb) in:
1 tbsp of Harrissa paste
3 tbsp olive oil
1-2 tbsp lemon juice
some salt

leave aside for 30- 40 minutes

Heat the bbq or the grill.
Cook the marinated chicken for 6-8 minutes on each side till cooked. Thighs will take double the time to cook as breast. 

Slice the grilled chicken and serve warm with a salad on the side or on its own.

You can marinate the chicken for 24 hours. 
Bring it to room temperature before cooking.
A superb variation of salad to serve with this chicken is available; click on the link in introduction.

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  

Click the link below to get the recipe to make this amazing salad.

More ideas to use this chicken and many more recipes are available in my e-book
Niloufer's Kitchen : Moroccan Cuisine available on

Photo credit Sheeraz Wania

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