Moroccan-style Chicken with Carrot and Orange Salad
Nutrition per serving
Calories | 608 kcal |
Protein | 45.6 g |
Carbs | 33 g |
Fats | 36 g |
Saturated Fat | 8.2 g |
Monounsaturated Fat | 11.1 g |
Polyunsaturated Fat | 3.5 g |
Sugars | 20 g |
Fiber | 6.5 g |
Sodium | 263 mg |
Ingredients
Ground Cinnamon | |
Cumin Seed | |
Coriander Seed | |
Olive Oil | |
Onion | |
Pine Nuts, dried | |
Raisins | |
Lemon Juice | |
Chicken thigh, boneless, skinless | |
Carrot | |
Oranges | |
Mixed Salad Leaves | |
Dried Coriander Leaf |
1. Preheat oven to 190C/fan 170C/ 375 F
2. In a small bowl, mix the cinnamon with the coriander and cumin. Set aside.
3. Heat the frying pan and sauté onion in oil until fragrant. Add the pine nuts and lightly toast the nuts. Add half of the spice mix, raisins and half of lemon juice. Cook for few minutes and stir frequently and removed from the heat.
4. Using a spoon place a little stuffing onto each chicken thighs. Enclose the stuffing by folding the chicken meat over. Use cocktail sticks to secure the thigh. Put the cocktail sticks in a non-stick roasting tin and sprinkle with remaining lemon juice and spice mix. Bake for 30 to 35 minutes until the chicken is golden and cooked.
5. Place the carrot into a bowl and use a sharp knife to remove the zest and pith from the oranges, then cut into segments between membranes. Place a bowl beneath the orange to catch the juice, let the segments drop in. Sprinkle with cinnamon mixture and a dash black pepper, stir well.
6. Place salad in plates and garnished with coriander leaves. Add chicken on the side and serve.