The BBC Good Food logo
Moroccan-style chicken with carrot & orange salad

Moroccan-style chicken with carrot & orange salad

By
A star rating of 4 out of 5.1 ratingRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Boneless chicken thighs, stuffed and dusted with spice, stay succulent when roasted and are much cheaper than breast meat

  • Freezable (Chicken only can be frozen)
  • Dairy-free
  • Egg-free
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal390
fat14g
saturates3g
carbs29g
sugars26g
fibre5g
protein40g
low insalt0.49g
Advertisement

Ingredients

  • 2 tsp ground cinnamon
  • 1 tsp each cumin and coriander
  • 1 tbsp olive oil
  • 1 onion , thinly sliced
  • 3 tbsp pine nuts
  • 3 tbsp raisins
  • juice 1 lemon
  • 8 boneless, skinless chicken thighs

For the salad

  • 400g carrot , coarsely grated
  • 2 oranges
  • mixed salad leaves
  • handful chopped coriander

Method

  • STEP 1

    Heat oven to 190C/fan 170C/gas 5. Mix 1 tsp of the cinnamon with the cumin and coriander in a small bowl. Heat the oil in a frying pan, add the onion, then quickly fry until lightly coloured. Add the pine nuts, then fry until lightly toasted. Stir in ½ the spice mix, the raisins and the juice of ½ the lemon. Heat through, stirring, then remove from the heat.

  • STEP 2

    Open out the chicken thighs and spoon a little stuffing onto each. Fold the chicken meat over to enclose the stuffing, then secure each thigh with a couple of cocktail sticks. Place in a non-stick roasting tin with the cocktail sticks underneath, then sprinkle with the remaining lemon juice and spice mix. Bake for 30-35 mins until the chicken is tender and golden.

  • STEP 3

    To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. Sprinkle with the reserved cinnamon and a little black pepper, then mix well.

  • STEP 4

    Divide the salad leaves between 4 plates, spoon over the salad, then sprinkle over the coriander leaves. Place the chicken alongside and serve.

Goes well with

Recipe from Good Food magazine, March 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content