Tender chicken marylands are given a Moroccan twist in this succulent spiced chicken with coleslaw recipe.
Ingredients
- 3/4 cup (120g) cracked wheat (burghul)
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1/2 cup (125ml) olive oil
- 4 x 320g chicken marylands
- 2 teaspoons sumac*
- 1/4 cup (60ml) lemon juice
- 500g red cabbage, finely shredded
- 1/3 cup coarsely chopped coriander
- 1/3 cup (50g) pine nuts, roasted
- 1/3 cup (55g) sultanas
Method
- Step 1Cook cracked wheat in a large saucepan of boiling salted water for 6 minutes or until still slightly al dente. Drain and cool to room temperature.
- Step 2Combine paprika, cumin and 1 tablespoon oil in a small bowl. Season to taste with salt and pepper then rub mixture all over marylands.
- Step 3Preheat oven to 200ºC and a char-grill pan until hot. Cook marylands in char-grill pan, turning regularly to prevent burning, for 10 minutes. Transfer to an oven tray and cook in oven for a further 10-15 minutes or until cooked through.
- Step 4Meanwhile, whisk together sumac, lemon juice and remaining oil in a small bowl. Season to taste. Place remaining ingredients in a large bowl. Add dressing and toss to combine. Serve marylands with Moroccan coleslaw.
- High fibre
- Low carb
- Low sodium
- Lower gi
Nutrition
3259 kj
Energy
49g
Fat Total
8g
Saturated Fat
10g
Fibre
45g
Protein
163mg
Cholesterol
165.4mg
Sodium
15g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
* Sumac is a tangy Middle Eastern berry, sold ground. In supermarkets, look for the Masterfoods brand.
- Author: Lisa Featherby
- Image credit: Scott Hawkins
- Publication: Notebook:
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