Best 2 Chicken Salad With North African Spices Recipes

Embark on a culinary adventure into the vibrant flavors of North Africa with our exploration of the tantalizing chicken salad. Renowned for its diverse spice blends, North African cuisine offers a unique harmony of culinary delights. In this article, we present a journey of flavors, delving into the secrets of creating the perfect chicken salad infused with the aromatic treasures of North Africa. Whether you are an experienced chef or embarking on your first culinary expedition, we will guide you through the art of crafting this delectable dish, ensuring an explosion of taste in every bite.

Let's cook with our recipes!

CHICKEN SALAD WITH NORTH AFRICAN SPICES

Chicken Salad With North African Spices image

Make and share this Chicken Salad With North African Spices recipe from Food.com.

Provided by Ashley U

Categories Chicken

Time 20m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

1 cup plain nonfat yogurt
2 tablespoons lemon juice
1 teaspoon caraway seed, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
3 cups chopped cooked chicken breasts
1 cup drained canned chick-peas, also know as garbanzo beans
1/2 cup julienne-cut red bell pepper
1/2 cup julienne-cut green bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

Combine the first eight ingredients in a bowl.
Stir well and add remaining ingredients.
Toss well and serve.

CHICKEN IN THE POT WITH TURNIPS AND NORTH AFRICAN SPICES

Chicken in the Pot With Turnips and North African Spices image

Make and share this Chicken in the Pot With Turnips and North African Spices recipe from Food.com.

Provided by Boo Chef in West Te

Categories African

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Ingredients

1 whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large onion, sliced
4 carrots, med. halved crosswise then halved or quartered lengthwise depending on thickness
2 turnips, sliced 1/4-inch thick, then cut into 1/2-inch strips
1 medium garlic clove, minced
3 sprigs fresh thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1 cup dried garbanzo beans, cooked, 1/2 cup cooking liquid reserved

Steps:

Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch sauté pan over medium-high heat. When butter foaming subsides, add chicken; sauté until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside.
Discard all but thin film of fat from pan. Add onion, carrots, and turnips; sauté, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes. Add garlic and sauté until fragrant.
Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme sprigs, spices, chickpeas, and reserved chickpea cooking liquid; bring to boil. Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and serve immediately.

Nutrition Facts : Calories 1019.6, Fat 62.5, SaturatedFat 17.8, Cholesterol 251.4, Sodium 614.8, Carbohydrate 44.5, Fiber 12.2, Sugar 12.1, Protein 68.5

Tips:

For the best flavor, use high-quality chicken. Organic, free-range chicken is ideal.
If you don't have time to roast the chicken yourself, you can use a rotisserie chicken from the grocery store.
Be sure to finely chop the chicken so that it will mix well with the other ingredients.
Don't be afraid to experiment with different types of nuts and dried fruit. Walnuts, pecans, almonds, and pistachios would all be delicious in this salad.
If you don't have any North African spices on hand, you can use a combination of cumin, coriander, and paprika.
Serve the chicken salad on a bed of lettuce or arugula, or in a pita pocket or wrap.

Conclusion:

This chicken salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. It's also a great way to use up leftover chicken. The North African spices give the salad a unique and flavorful twist. With its many variations, this salad is sure to please everyone at your table.

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