Name: Moroccan chicken and chickpea salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 chicken drumsticks; 2 chicken wings; 1 teaspoon moroccan spice mix, plus 1/2 teaspoon extra; 1 1/2 tablespoon vegetable or olive oil; 2 hard-boiled eggs, quartered; 75 gram baby spinach leaves; 400 gram can chickpeas, rinsed; 100 gram roasted red capsicum, sliced; 2 teaspoon lemon juice; 2 teaspoon honey

Moroccan chicken and chickpea salad

Serves 2

Prep

15M

Cook

30M

Total

45M

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Ingredients

2 chicken drumsticks

2 chicken wings

1 teaspoon moroccan spice mix, plus 1/2 teaspoon extra

1 1/2 tablespoon vegetable or olive oil

2 hard-boiled eggs, quartered

75 gram baby spinach leaves

400 gram can chickpeas, rinsed

100 gram roasted red capsicum, sliced

2 teaspoon lemon juice

2 teaspoon honey

Method

1.Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place chicken pieces on prepared tray. Sprinkle with spice mix; drizzle with 2 teaspoons of the oil. Bake for 30 minutes or until golden and cooked. Cool.

2.Using hands, shred chicken meat into a bowl; discard bones. Add egg, spinach, chickpeas and capsicum; toss to combine.

3.Whisk remaining oil, juice, honey and extra spice mix in a bowl. Drizzle dressing over salad. Serve.

You can use fresh red capsicum instead of roasted. You can replace chickpeas with canned beans of any variety.
Note

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Ingredients

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