Friday Kitchen goes to Morocco

4 ratings

What is it

North African Moroccan Chicken with wild rocket salad and goats cheese

Serves 2

2 skinless chicken breasts, sliced
Wild rocket (1 pack)
6 cherry tomatoes halved
½ Cucumber peeled de-seeded and sliced
250g Goats cheese diced
80g croutons
1 Tbs groundnut or vegetable Oil
Curry oil

1 tsp Curry powder,
1 tsp Cinnamon,
1 tsp Tumeric
½ tsp Garlic Paste

Take 1 slice of bread, remove crusts, slice in to small batons and shallow fry in vegetable oil until golden brown.

Curry oil,
2 table spoons of curry powder in a small pan and cover with olive oil, warm through, stir and put aside.


Place the chicken into a bowl and add all spices, mix well and marinade for at least 30 minutes.

Pan fry the chicken in the oil until nice and brown and white in the middle.

In a mixing bowl add the chicken and juices from the pan, rocket, tomatoes, cucumber, croutons and goats cheese and mix well, being careful not to break the goats cheese.

Take a good hand full of your chicken salad making sure that you get a bit of everything and place onto your plate, then drizzle with some curry oil and serve.

This dish can be served either on its own or with cous cous or potato wedges.


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