Ali Irvine

Cuisine type: Middle Eastern
Cooking time: Less than 60 minutes
Course: Main

Moroccan chicken with chickpea, watercress & tomato salad

INGREDIENTS

1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp ground turmeric
2 tsp finely grated lemon zest
11/2 tbsp honey
1 ⁄3 cup low-fat Greek-style yoghurt
Sea salt & cracked black pepper
600g chicken thigh fillets, halved
Olive oil spray

Chickpea, watercress & tomato salad
1 tbsp lemon juice
1 tbsp extra virgin olive oil
400g tin chickpeas, drained & rinsed
1 bunch watercress, trimmed & chopped roughly
200g punnet baby Roma, cherry
or grape tomatoes, halved
1/2 Spanish onion, sliced finely
Handful coriander leaves, chopped roughly

METHOD

Preheat chargrill pan or barbecue over medium-high heat.

Combine coriander, cumin, cinnamon, turmeric, zest, honey, yoghurt, and salt and pepper in bowl. Add chicken fillets and stir well to coat.

Spray each chicken fillet with a little oil spray and cook for 5 to 6 mins each side until golden and cooked through.

Prepare salad In second bowl, place juice, extra virgin olive oil, chickpeas, watercress, tomatoes and onion. Toss to combine. Season with salt and pepper to taste.

Remove chicken from pan and sprinkle with coriander leaves and a little extra sea salt. Serve chicken with salad.

TIP: Filei calabresi, also called maccheroni al ferretto, is made by rolling irregular sheets of pasta around an iron rod or wire (ferretto).