Moroccan chicken salad
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This easy salad has a lovely Arab/African influence. Check out the spice section in your supermarket for North African spices – or try shopping online.
Ingredients
Bulgur wheat, dry
200 g
Vegetable stock cube
1 cube(s), vegetable or chicken
Mixed Spice
1 teaspoon(s), level, ras-el-hanout spice powder
Ground Cinnamon
1 teaspoon(s), level
Cucumber
½ serving(s), , deseeded and sliced
Pomegranate
75 g, seeds
Apricot
6 individual, pitted and sliced
Raisins
50 g, or sultanas
Chicken Breast with skin, cooked
250 g, torn into pieces
Mint, Fresh
6 sprig(s), torn into shreds
Salt
1 pinch
Black pepper
⅛ teaspoon(s)
Instructions
1
Put the bulgar wheat into a saucepan and add 850ml boiling water. Stir in the stock powder. Put the lid on and cook over a low heat for 12-15 minutes, until the liquid has been absorbed. Tip into a large bowl and leave to cool, then fluff up with a fork to separate the grains.
2
Stir the ras-el-hanout spice powder and ground cinnamon through the bulghar wheat, then add the cucumber, pomegranate seeds, apricots, raisins or sultanas, chicken and mint leaves. Season with salt and pepper, then mix together gently. Keep covered and chilled until ready to serve.
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