Moroccan chicken salad with carrots
Delight your taste buds with the exotic flavors of Moroccan spices in this refreshing chicken salad. Crunchy carrots add a burst of freshness to every bite.
Ingredients:
- 6 6-oz. bone-in, skin-on chicken thighs
- 1 ½ teaspoons kosher salt, divided
- 1 cup uncooked Israeli couscous
- ½ cup chopped shallots (from 1 shallot)
- ½ cup Castelvetrano olives, coarsely chopped
- ¼ cup chopped dried dates
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ cup finely chopped fresh cilantro
- ¼ cup pomegranate arils
Instructions:
- Preheat the oven to 425°F and place the oven rack 8 inches away from the heat source. Season the chicken thighs' skin with ½ teaspoon of salt. Place the chicken in a large skillet that is broiler-safe with the skin facing downwards. Cook over medium heat without moving them until the chicken skin becomes crispy and lightly golden, which takes about 12 to 15 minutes. Once ready, remove the skillet from the heat. Move the chicken to a plate with the skin facing up and discard any drippings from the skillet.
- In the same skillet, combine couscous, shallots, olives, dates, cumin, cinnamon, and the remaining 1 teaspoon of salt. Stir in 1⅓ cups of water and bring it to a simmer over medium-high heat. Gently place the chicken into the couscous mixture with the skin side facing up. Cover the skillet with aluminum foil and transfer it to the preheated oven. Bake until the chicken is fully cooked, a meat thermometer inserted into the thickest part of the thighs reads at least 165°F, and the couscous is tender, which normally takes 15 to 20 minutes.
- Turn the oven to broil setting. Remove the foil covering from the skillet; broil until the chicken skin becomes crispy, usually around 5 minutes. Garnish with cilantro leaves and pomegranate arils before serving.
Summary:
- Calories: 2949 kcal
- Fat: 113 g
- Protein: 378 g
- Carbs: 97 g
- Potassium: 7920 mg
- Magnesium: 656 mg