Moroccan Chicken Salad

Moroccan Chicken Salad – A Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 580, total fats 44 g., saturated fats g., proteins one 9 g., carbohydrates 51 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Photo of the dish: Райан ДаушTime: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Salad

• 2 tbsp. grilled chicken meat, remove skin
• 2 small parsnips, peeled and cut into slices
• 2 medium turnips, peeled and sliced
• 1/4 Art. and 2 tbsp. l olive oil
• 2 tsp seasonings ras al hanut (Moroccan seasoning)
• 1 lemon, cut in half
• 1 can (450 g) canned chickpeas, drain the brine, rinse and dry
• 1/2 tbsp. dried apricots (dried apricots), chopped
• 1/2 tbsp. seedless olives
• 1/4 Art. chopped almonds
• 150 gr. mixes of spinach and arugula

Dry Ras Al Khanut Spice Mix

• 1 cinnamon stick 2 pieces of galangal
• 1 tbsp. l ground ginger
• 8 peas of allspice
• 8 seeds of white or green cardamom
• 1 tsp anise
• 1 tsp freshly grated nutmeg
• 1 tsp lavender
• 2 small pieces of violet root
• 5 dry rosebuds
• 4 whole clove buds
• 6 turmeric fruits
• Pinch of matsis
• 1/2 tsp ground cayenne pepper
• Grind all the ingredients

Recipes with similar ingredients: grilled chicken, parsnip root, turnip turnips, chickpeas, spinach, arugula, dried apricots, olives, almonds

Recipe preparation:

1. Preheat the roasting pan. Mix the parsnips and turnips in a large bowl with 1 tbsp. l olive oil, 1 tsp Ras Al Hanut, 1/4 teaspoon salt and a few pinches of ground pepper. Put on a baking sheet and add the halves of the lemon, slice up. Bake until until the vegetables are slightly browned, about 5 minutes.
2. Mix the chickpeas in the same large bowl with 1 tbsp. l olive oil and the remaining 1 tsp. ras el hanut. Add to pan to vegetables and mix. Fry until tender, about 5 minutes. Let cool in for 5 minutes. Squeeze the juice from the fried lemon in a large bowl. Add 1/4 tsp. salt and a pinch of ground pepper, then mix with the remaining olive oil (1/4 tbsp.). Add mix chicken, dried apricots, olives and almonds. Add fried vegetables, chickpeas and a mixture of arugula and spinach; mix. Recipe Greek salad with cucumber, tomatoes and olives in Greek style.