Chicken, preserved lemon and olive salad from Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara (page 36) by John Gregory-Smith

  • coriander leaves
  • ground coriander
  • couscous
  • ground cumin
  • fennel
  • ground ginger
  • lemons
  • mint
  • red onions
  • turmeric
  • tinned chickpeas
  • chicken thigh fillets
  • pitted green olives
  • preserved lemon and currant chutney

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wende on November 22, 2020

    This is one of my most favorite salads ever. It has so many flavors and textures. The chicken alone is deliciously spiced. Make sure to get flavorful olives as well. I always throw in a bit more of them because my family members are olive lovers. I've made it with and without the couscous. If using couscous, I usually only use half of it. I find that it dilutes the vibrant flavors too much if I use all of it.

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