Moroccan Chicken and Chickpea Salad

Cook time 2 hours and 40 minutes
Servings 2

Ingredients

4 x chicken thighs
300g dried chickpeas
1 x large carrot, grated
100g currants
100g pistachios, roughly chopped
2 shallots, finely sliced
Salt and pepper
1 cup mint, chopped
½ cup coriander, chopped
⅓ cup Greek yoghurt

Dressing
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp ground cumin
1 tsp ground coriander

Moroccan Chicken and Chickpea Salad

Method

Prepare the chickpeas in the Tefal Multicook and Grain on the chickpea function.

Set chickpeas aside.

Grill the chicken thighs until cooked through and allow to rest.

Mix the chickpeas, grated carrot, shallots, currants, pistachios, mint and coriander together.

Whisk together the lemon juice, olive oil, ground cumin, salt and pepper. Pour over salad and mix to combine.

Slice the chicken thighs a place on top of the salad with the Greek yoghurt.