Moroccan Chicken Salad

Name: Moroccan Chicken Salad
Yield: Serves at least six for lunch
Cuisine: Morocco
Ingredients: ½ teaspoon salt; 2 garlic cloves, peeled; 3 preserved (salted) lemons; 1 tablespoon finely grated root ginger; 500 g (1 lb 2 oz) datterini or similar cherry tomatoes; 2 teaspoons coriander seeds; 3 bulbs of fennel; 1 head of Cos lettuce; sea salt; 6 dried apricots; a few thyme sprigs; 2 bay leaves; a few flat-leaf parsley or coriander leaves; 150 ml (5 fl oz) olive oil; 1 teaspoon black peppercorns; 1 teaspoon cumin seeds; ½ cinnamon stick; 6 garlic cloves, peeled and crushed; 1 whole chicken, weighing about 1.8 kg (4 lb); 1 onion, peeled and sliced; 50 ml (1¾ fl oz) lemon juice

Preparation info

Serves at least
six
for lunch

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

After poaching the chicken, I usually put the bones and carcass back in the pot for an hour’s more cooking and an excellent stock.

Ingredients

1 whole chicken, weighing about 1.8 kg (4 lb)
1 onion

Africa
Morocco
Preserve
Spicy
Mediterranean
June
Gluten-free

Method

Trim the wing tips and feet of the chicken and place all in a close-fitting saucepan. Cover with cold water and bring to a simmer. Add the onion, garlic, spices and herbs and simmer the chicken very gently for 1 hour before leaving to cool in its own liquor.

For the salad, trim and wash the lettuce and cut into thick ribbons across the stalk. Trim the tops and bases of the fennel (keep