Moroccan Chicken with Pilaf and Eggplant Aioli

Moroccan Chicken with Pilaf and Eggplant Aioli

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 24, 2016.

This family-friendly Moroccan inspired dish is super easy!


Ingredients

MOROCCAN CHICKEN

  • 550g chicken thighs
  • 1½ tablespoons olive oil
  • 2 teaspoons Moroccan chicken spice mix
  • ¼ teaspoon salt

PILAF

  • ½ tablespoon butter
  • ½ brown 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. red wine, white wine, cider)
  • 1 teaspoon runny honey
  • ¾ teaspoon mustard (e.g. Dijon, wholegrain)
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

EGGPLANT AIOLI

  • 80g Moroccan eggplant dip
  • 1½ tablespoons mayonnaise

TO SERVE

  • 1 tablespoon chopped parsley leaves
  • 1 tablespoon chopped mint leaves

Steps

  1. 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. Heat butter and a drizzle of oil in a pot on medium heat. Cook onion for 2–3 minutes, until softened
  2. Add spice mix to pot and cook for 30 seconds. Add rice and stock to pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking. Season.
  3. While pilaf is cooking, prepare the salad. Finely slice lettuce; peel carrot then peel into long thin ribbons, stopping once you reach the core; dice tomatoes. Place all in a medium bowl.
  4. Whisk all dressing ingredients together in a small bowl. In another small bowl, combine all eggplant aioli ingredients together.
  5. Heat a drizzle of oil in fry-pan on medium heat. Cook chicken for 5–6 minutes each side, or until golden and cooked through. Remove from pan and cover with foil to rest for 2–3 minutes before thinly slicing. Toss dressing through salad just before serving.
  6. Spoon pilaf onto each plate and top with slices of chicken. Serve salad and eggplant aioli on the side and garnish with herbs.

Nutritional Information

Energy 2448 kj
585 kcal
Protein 27.0g
Carbohydrate 38.6g
Fat 35.2g