Moroccan Inspired Grilled Chicken with Baby Spinach & Carrot Salad


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Do you think you can define a country’s flavour using a few ingredients?Like Italian flavours are Basil,Tomato,Garlic,Olive oil and Cheese in a nut shell? Thai cuisine is Lemon Grass, Coconut milk, Kaffir leaves and Galangal for a new cook? But how would you define Moroccan flavours? Moroccan cuisine is very spice centric. I did a little research and found five spices in all things Moroccan – Cumin, Mint, Cinnamon,Cardamom,Coriander.Ras-El-Hanout is a Moroccan Garam Masala which can have 10-100 spices in the blend.I wish I could get my hands on Ras-El-Hanout but it is not easily available in India. I will go in search for it but I couldn’t wait till then.

I saw Jamie Oliver make Tagine with a Raw Carrot salad once on television.  I want to try my hand at it but i want to taste the authentic version of it before attempting it.I instead settled for a Moroccan inspired Grilled Chicken with Baby Spinach Salad.

 

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Moroccan Inspired Grilled Chicken

INGREDIENTS

  • Chicken Breast-1
  • Olive Oil-1 tbsp

SPICE RUB

  • Cumin powder-1/2 tsp
  • Cinnamon Powder-1/2 tsp
  • Paprika-1/2 tsp
  • Sessame Seeds-1/2 tsp
  • Salt to taste

RECIPE

  1. Combine the spices for the rub.
  2. Gently rub spice mix on the chicken breast and let it marinade for 10-20 minutes.
  3. Heat a grill pan and add oil.Move the pan around so that its fully coated with oil.Remove excess oil if you want after this.
  4. Place the chicken on the Grill pan. You can place a plate and weigh it down by placing something heavy on it.
  5. Grill it for 2-3 minutes before turning the side and repeating the same steps for 2 minutes.
  6. Once cooked slice the chicken using a sharp knife.

 

Baby Spinach and Carrot Salad

INGREDIENTS

  • Baby Spinach-1 1/2 cups
  • Carrots-2 -Strips
  • Cherry Tomoatos-8-Halved
  • Sesame Oil-1 tsp
  • Lemon Juice-1 tsp
  • Salt
  • Chilli flakes-1/2 tsp
  • Raisins-7-8

 

RECIPE

  1. Soak the Raisins in warm water.
  2. Meanwhile ,Mix the oil,lemon,salt and chilli flakes to make the dressing.
  3. Combine the baby spinach,carrot strips and cherry Tomatos.
  4. Add the dressing just before serving to maintain the crunch of the veggies.

 

Serve with your choice of protein or eat alone!

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