Moroccan Chicken with Pilaf, Salad and Eggplant Aioli

Moroccan Chicken with Pilaf, Salad and Eggplant Aioli

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 22, 2015.

This family friendly, Moroccan inspired, dish is a great one for firing up the BBQ.


Ingredients

MOROCCAN CHICKEN

  • 450 g chicken thighs
  • 1½ tablespoons olive oil
  • 2 teaspoons Moroccan chicken spice mix
  • ¼ teaspoon salt

PILAF

  • ½ tablespoon butter
  • ½ white onion, finely diced
  • ½ teaspoon Moroccan chicken spice mix
  • 1 cup basmati rice
  • 1½ cups chicken stock

SALAD

  • 1 cos lettuce
  • 1 carrot
  • 2 tomatoes

DRESSING

  • ¾ tablespoons vinegar (e.g. cider, white wine, red wine)
  • 1 teaspoon runny honey
  • ¾ teaspoon mustard (e.g. Dijon, wholegrain)
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

EGGPLANT AIOLI

  • 80 g Moroccan eggplant dip
  • 1½ tablespoons mayonnaise

TO SERVE

  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint

Steps

  1. BBQ grill to high (if using).
  2. Pat chicken dry with paper towels and place in a shallow dish with olive oil, first measure of Moroccan chicken spice mix and salt. Set aside to marinate at room temperature for 10 minutes.
  3. While chicken marinates prepare pilaf; heat butter and a drizzle of oil in a medium pot (preferably heavy-based) on medium heat. Cook onion for 2–3 minutes until softened, add second measure of Moroccan chicken spice mix and cook a further 30 seconds. Stir in rice and stock and bring to the boil. As soon as it boils, cover with a lid and reduce to the lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Season to taste with salt and pepper.
  4. While pilaf is cooking, prepare the salad. Finely slice lettuce; peel carrot and use peeler to peel into long thin ribbons, stopping once you reach the core; dice tomatoes; place all in a medium bowl. Mix all dressing ingredients together in a small bowl. In another small bowl combine all eggplant aioli ingredients together.
  5. Heat a drizzle of olive oil in large fry-pan (preferably non-stick) on medium heat. Cook chicken thighs for 5–6 minutes each side until golden brown and cooked through. Alternatively use BBQ grill. Remove from pan and cover with foil to rest for 2–3 minutes then slice thinly. Toss dressing through salad just before serving.
  6. Spoon pilaf onto each plate and top with chicken. Serve salad and eggplant aioli on the side and garnish with herbs.

Nutritional Information

Energy 1939 kj
463 kcal
Protein 25.6g
Carbohydrate 38.7g
Fat 21.6g