Annas Moroccan Inspired Chickpealentilchicken Salad With Ging Recipes

MOROCCAN CHICKEN SALAD

Steps:

• Preheat the broiler. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt and a few grinds of pepper. Spread on a baking sheet and add the lemon halves cut-side up. Broil until the vegetables are lightly browned, about 5 minutes.
• Toss the chickpeas in the same large bowl with 1 tablespoon olive oil and the remaining 1 teaspoon ras el hanout. Add to the baking sheet with the other vegetables and stir. Broil until tender, about 5 minutes. Let cool 5 minutes.
• Squeeze the juice from the broiled lemon into a large bowl. Add 1/4 teaspoon salt and a few grinds of pepper, then whisk in the remaining 1/4 cup olive oil. Add the chicken, dried apricots, olives and almonds and toss to coat. Add the broiled vegetables and chickpeas and arugula-spinach blend; toss.

MOROCCAN INSPIRED CARROT AND CHICKPEA SALAD WITH PORK CHOPS

Steps:

• Whisk together lemon juice, zest, honey, harissa and cumin in a medium bowl. Add 1/4 ccup oil and season with salt and pepper. Add carrots, chickpeas, parsley and mint and toss until well combined. Set aside.
• Season pork chops with salt and pepper. Heat a heavy stainless steel or a cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 - 3 minutes, depending upon the thickness of chops.
• Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.

ANNA'S MOROCCAN INSPIRED CHICKPEA/LENTIL/CHICKEN SALAD WITH GING

Steps:

• If using dried chickpeas, cook them in 2 cups of water and a tsbp of salt in a pressure cooker for 1 hour or follow directions on the bag for normal cooking. If using can, drain peas and add into a large bowl.
• Simmer red lentils in 2 cups water for ten minutes or until done, drain, and add to bowl.
• Rub salt and ras el hanut onto both sides of chicken breasts and either grill or put in the oven under the broiler until just done. Chop into larger bite size pieces and add into bowl.
• Add tomatoes, onions, artichoke hearts, capers to bowl.
• Dressing:.
• Add zest of 1 lemon, grated ginger, sage, salt, pepper, honey, vinegar and oil into bowl or food processor and blend up until emulsified. Add dressing to bowl and stir all ingredients together.
• Serve with fresh wedges of lemon and fresh herbs (parsley, mint, or sage).