Michaella’s Moroccan-Inspired Chicken Salad

After a trip I took once to Marrakech, I brought back heaps of spices from the market. Sumac, ginger, and different shades of ras-el-hanout. Fun fact: ‘Ras-el-Hanout’ literally translates as ‘top-drawer spices’. A mixture of all of the best spices together and each souk vendor you buy from will have their own slightly different unique blend. A little bit like a nonna’s special ray recipe. And so, with my spice test kitchen was out in full swing. This salad uses the ingredients I most commonly saw on menu’s in Marrakech and I put my spin on it. The raw fennel adds a liquorice note. Oranges, nicely in season in the South of Italy during the summer, plus almonds and dates add a christmassy feel to ultimately, a very summery dish.

Ingredients

Method

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Step 1

Add all the ingredients together for the marinade, mix well and add the sliced chicken. Massage the marinade in the meat and cover. Leave in the fridge for 24 hours.

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For

2

M

I

2

Chicken breast, sliced into strips

For the marinade

1

tbsp

Pomegranate molasses

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Notes

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