Friday, August 14, 2015



 1 kg chicken thigh fillets

Moroccan seasoning

  2 tablespoon olive oil
 1  red onion, finely sliced
 2 bag pre-washed rocket salad mix
 2 large tomato, cut into wedges
 2 avocado, cut into large chunks
 2 can chickpeas, rinsed & drained
 Handful fresh coriander


 250 ml natural yoghurt
 Juice of 1 lemon
 1 clove garlic, crushed


Trim the chicken thighs of any excess fat and coat in Moroccan seasoning.
Heat  olive oil in a frypan over medium heat and cook chicken for 5 minutes each side or until golden and cooked through. Set aside
Add red onion to the same pan and fry for 2 minutes. Remove onion to a plate and set aside.
Scatter rocket salad mix onto a large platter. Top with the chickpeas, fried red onion, tomato and avocado.
Slice the chicken and scatter over the salad.
Combine the yoghurt, lemon juice and garlic and drizzle over salad. Top with the fresh coriander and serve.

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