Moroccan Chicken and Chickpea Salad with Feijoa Salsa

Moroccan Chicken and Chickpea Salad with Feijoa Salsa

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 22, 2016.
Order Now
Order Now

Feijoas are also known as Pineapple Guava or Guavasteen and originally come from the highlands of southern Brazil, parts of Colombia, Uruguay, Paraguay and northern Argentina.

Ingredients

MOROCCAN CHICKEN

  • 300g chicken breast
  • 1 tablespoon gourmet Moroccan spice mix
  • 1 tablespoon oil
  • 1/4 teaspoon salt

CHICKPEA SALAD

  • 1 can chickpeas, drained and rinsed
  • 3/4 red onion, cut into 0.5cm wedges
  • 1 capsicum, core and seeds removed and sliced 1cm
  • 2–3 tablespoons coriander stalks, finely chopped (reserve leaves for salsa)
  • 1 teaspoon gourmet Moroccan spice mix
  • 2 cloves garlic, finely chopped
  • Zest of 1 lemon
  • 1 tablespoon oil

FEIJOA SALSA

  • 3 feijoas
  • 1/2 telegraph cucumber
  • 1/2 –1 chilli, depending on heat preference
  • 1/4 red onion
  • Juice of 1 lime
  • 1 teaspoon fish sauce
  • Coriander leaves, reserved from above

TO SERVE

  • 1 courgette, peeled into long thin ribbons
  • 30g toasted coconut thread
  • 1/4 cup natural yoghurt
  • 1 lemon, cut into wedges

Steps

  1. oven to 220°C. Line a baking tray (if using).
  2. Pat chicken dry with paper towels and place in a bowl with all remaining Moroccan chicken ingredients. Rub in to coat. Heat a drizzle of oil in an oven-proof fry-pan on high heat, cook chicken for 2 minutes each side then remove pan from heat. Chicken does not need to be cooked through yet.
  3. Add all chickpea salad ingredients to same pan. Season with salt and pepper and mix.
  4. Keep the chicken on top of the chickpea mixture and place whole pan in oven to roast for 5–8 minutes, or until chicken is cooked through. Set pan aside and allow chicken to rest for 3 minutes before slicing thinly.
  5. While chicken is roasting, slice the skin off feijoas and dice flesh 1cm; peel cucumber and dice 1cm; remove seeds from chilli and finely chop; finely dice red onion. Add all to a bowl and mix with lime juice, fish sauce and reserved coriander leaves.
  6. Toss courgette ribbons and half the coconut thread through chickpea salad.
  7. divide chickpea salad between plates, top with a few slices of Moroccan chicken and a spoonful of feijoa salsa. Sprinkle remaining coconut on top and serve yoghurt and lemon wedges on the side.

Nutritional Information

Energy 2005 kj
479 kcal
Protein 39.3g
Carbohydrate 24.0g
Fat 24.7g