Serves: x
Preparation time: 20 minutes
Cook time: 20 minutes
Delicately fragrant and subtly spiced, this Moroccan Chicken Salad captures the exotic flavours and aromatic heat of North Africa. Dromona’s cool and creamy Mature Cheddar liberally sprinkled on top brings together all the essential flavours of the succulent chicken and salad drizzled with bittersweet dressing. This dish has been specially created for sharing between four people for lunch or supper.
1) In a bowl, mix together olive oil, garlic, cumin, coriander and cinnamon. Add the chicken and coat in the spices. Allow to marinate for at least 20 minutes.
2) Cook the chicken in a hot oven for 15-20 minutes until thoroughly cooked while you make the salad.
For the Sweet Beetroot Salad:
1) For the dressing, mix all the ingredients together and season.
2) Place the beetroot, chilli, cranberries, pomegranate seeds, salad leaves, pistachio nuts and grated mature cheddar cheese into a bowl. Add the dressing and toss gently.
2) To serve, arrange the salad equally onto 4 plates. Top with sliced chicken and serve with warm crusty bread.
4 skinless chicken fillets
For the Dressing:
1 tablespoon olive oil1 garlic clove, crushed1 teaspoon of ground cumin1 teaspoon of ground coriander1 teaspoon of cinnamon
For the Sweet Beetroot Salad:
2 cooked beetroots, peeled and diced
1 small chilli, deseeded and finely chopped
60g dried cranberries
50g pomegranate seeds
100g baby salad leaves
40g pistachio nuts
2 tablespoons finely chopped parsley
200g Dromona grated mature cheese
