Crispy chicken salad with tenderstem and apricots

Crispy chicken salad with tenderstem and apricots
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

This quick chicken salad is inspired by the full-on flavours of a north African tagine. Serve crispy, flattened chicken thighs with apricots, harissa, preserved lemon, coriander and parsley.

You might also love our ultimate chicken tagine or be keen to explore more apricot recipes.

Nutrition: per serving

Calories
415kcals
Fat
16.5g (3g saturated)
Protein
30.6g
Carbohydrates
18.2g (16.7g sugars)
Fibre
5.5g
Salt
0.6g
Calories
415kcals
Fat
16.5g (3g saturated)
Protein
30.6g
Carbohydrates
18.2g (16.7g sugars)
Fibre
5.5g
Salt
0.6g

Ingredients

  • 4 boneless chicken thighs, skin on
  • 2 tsp harissa
  • ½ red onion
  • 1 preserved lemon
  • 20g sugar
  • ½ garlic clove, finely grated
  • 1 tsp white wine vinegar
  • Squeeze lemon juice
  • Olive oil to drizzle and fry
  • 120g tenderstem broccoli
  • 2 apricots, stoned and quartered
  • 40g rocket
  • ¼ bunch coriander, leaves picked
  • ¼ bunch parsley, leaves picked

Method

  1. Put the boned chicken thighs skin-side down on a plate, spread the harissa over the flesh and set aside. Finely slice the onion, then put in a bowl of cold water to crisp up. Finely chop the preserved lemon, removing any pips, then put in a small pan with the sugar. Cook over a medium heat for 2-3 minutes, then pour into a bowl. Whisk in the garlic, vinegar, lemon and 1 tbsp oil to make a dressing, then season with salt and pepper.
  2. Put a large frying pan over a medium-high heat with a dash of oil and, once hot, add the chicken thighs skin-side down. Cover them with a sheet of baking paper or foil, then sit a heavy pan on top. Cook for 8 minutes, then remove the pan and paper/foil. Flip the chicken over and cook for another minute or so (thicker pieces might need a few minutes.)
  3. While the chicken cooks, put a griddle pan or second frying pan over a high heat. Toss the broccoli and apricots in a drizzle of oil, then add to the pan once it’s smoking hot. Cook for 5 minutes until charred all over. Drain the red onion, then mix with the rocket and herbs in a bowl and dress with some of the dressing. Put on a serving platter or divide among plates and top with the charred broccoli and apricots, and the crispy chicken thighs. Finish with the remaining dressing.

delicious. tips

  1. This salad also works really well with lamb – try it with lamb chops if you’re not in the mood for chicken. Harissa-roasted butternut squash makes a wonderful veggie alternative.

  2. Cooking chicken thighs this way reduces the overall cooking time, preventing them from drying out and producing evenly crisp skin. It’s one of our favourite ways to cook them, no matter what dish they’re going in.

Recipe By

Pollyanna Coupland

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