Chicken

Ras el hanout chicken with pickled cucumbers and creamy green goddess dressing

Name: Ras el hanout chicken with pickled cucumbers and creamy green goddess dressing recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 1 tsp dried oregano; 1 tsp ras el hanout (Moroccan spice mix); 2 garlic cloves, crushed; 4 x 200g chicken thigh fillets, skin on; 250g baby cucumbers, sliced on the diagonal; 40.00 ml white wine vinegar; 1/2 tsp caster sugar; 2 baby cos lettuce, halved; 2 bunches asparagus; 40g pepitas; 125.00 ml flat-leaf parsley leaves; 125.00 ml each coriander; 62.50 ml tarragon; 62.50 ml mint leaves; 1 garlic clove, crushed; 100g mayonnaise; 125ml buttermilk; Juice of 1 small lemon

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P85 Ras el hanout chicken with pickled cucumbers and creamy green goddess dressing

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by Helena Moursellas

Mar 07, 2023

Spice up your weeknight chook with this ras el hanout chicken dish.

2 tbs extra virgin olive oil
1 tsp dried oregano
1 tsp ras el hanout (Moroccan spice mix)
2 garlic cloves, crushed
4 x 200g chicken thigh fillets, skin on
250g baby cucumbers, sliced on the diagonal
2 tbs white wine vinegar
1/2 tsp caster sugar
2 baby cos lettuce, halved
2 bunches asparagus
1/4 cup (40g) pepitas, toasted

Creamy green goddess dressing

1/2 cup flat-leaf parsley leaves
1/2 cup each coriander
1/4 cup tarragon
1/4 cup mint leaves
1 garlic clove, crushed
1/3 cup (100g) whole egg mayonnaise
1/2 cup (125ml) buttermilk
Juice of 1 small lemon

Method

1.

Combine oil, oregano, ras el hanout and garlic in a large bowl. Add the chicken and turn to coat, then cover and chill for 1 hour to marinate.
2.

Place cucumber, vinegar and sugar in a medium bowl and mix to combine. Set aside for 30 minutes to pickle.
3.

For the creamy green goddess dressing, place all the ingredients in a small food processor and whiz until smooth. Season with salt flakes and freshly ground black pepper.
4.

Preheat a large chargrill pan over medium-high heat. Cook chicken, skin-side down, for 8-9 minutes until crispy and slightly charred. Turn and cook for a further 2-3 minutes until chicken is cooked through. Transfer to a plate, cover with foil and set aside for 10 minutes to rest.
5.

Add cos and asparagus to the grill and cook for 1-2 minutes, turning, until lightly charred and tender.
6.

Place chicken, grilled lettuce and asparagus on a serving platter. Spoon over pickled cucumbers and drizzle with dressing. Sprinkle with pepitas to serve.