Moroccan Chicken with Rustic Salad and Soup
Working at Mount Hope Wholesale gives me the opportunity to smell and sample many different spices. While I have spent many years in the kitchen, both for work and home, there are a few spices we carry that I have not tried. I have always been curious qbout Ras el Hanout , so I decided it was time to make some Moroccan Style Chicken.
Total time from start of prep to sitting at the table is approx. 35 minutes.
- 2 boneless/skinless chicken breasts
- 1.5 oz olive oil
- 2 tsp kosher salt
- 2 tbsp Ras el Hanout
- 2 tsp minced fresh garlic
- Zest of a grapefruit (approx. 1 tbsp)
- 2 tbsp cilantro (garnish) – If you do not like cilantro, lemongrass is a nice substitute
Mix the above ingredients together to create a paste. Cover the chicken breasts in the paste and let rest while the grill is heating. Over a medium hot grill cook chicken on both sides until fully cooked. Garnish the chicken with cilantro (or lemongrass) and serve hot.
This salad is simple and tart. It complements the flavors of the chicken nicely.
Salad is something you can get creative with. I used what I had available, which was romaine lettuce, mini bell peppers, and pickled onions. Feel free to add whatever you want to your salad. I kept mine simple. Mix greens and vegetables with juice of an orange and the juice of a grapefruit. Sprinkle about 1/2 tsp sumac and 1/2 tsp of dill. Drizzle some olive oil and mix well. Let it sit while the chicken cooks.
The pickled red onions are a staple in my house. I use them on everything. They are a crisp, lightly pickled onion full of flavor. While great in a salad, they bring sandwiches of any variety to life.
Pickled Red Onions
- 2 Medium Red Onions
- 2 cups water
- 1 cup Vinegar
- ½ cup sugar
- 2 star anise
- Tbsp whole peppercorns
Slice onions into 3/16 slices. Place into a large mason jar. Drop the peppercorns and star anise in the jar with the onions. Boil water, vinegar, and sugar. After it has come to a boil, let sit for approx., 5 minutes. Pour onto onions in the jar, filling to top and cap. Let sit on counter then transfer to refrigerator when jar has cooled. Onions will be ready to eat the following day. Always keep refrigerated.
As far as soup goes, I simply used a can of Amy’s Organic’s Rustic Italian Vegetable Soup. This is a flavorful soup but light enough that the chicken and salad are the focus of the meal.
This makes for a quite easy to prepare meal that is delightful and tasty. While Ras el Hanout is a “heavy” spice, putting it on chicken, and having a tart salad with it makes it a perfect meal for a hot summer evening. (it was in the 90’s when I was cooking this outside.)