Moroccan Chicken Salad

Preparation info
  • Serves at least


    for lunch
    • Difficulty


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.


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


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