Tunisian-Spiced Chicken Salad

Name: Tunisian-Spiced Chicken Salad with Harissa Roasted Carrots, Almonds & Apricot Vinaigrette
Yield: 2 servings
Cuisine: African
Ingredients: 1 unit Apricot Jam; 12 oz Carrot; 5 oz Spinach; 1 unit Chicken Stock Concentrate; 5 tsp Red Wine Vinegar; 0.1 tbsp Harissa Powder; 10 oz Chicken Cutlets; 2 tsp Dijon Mustard; 1/2 tbsp Tunisian Spice Blend; 1 unit Shallot; 1/2 oz Almonds; 2 tbsp Olive Oil, tbsp; 1/2 tsp Butter, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp; 1/2 tsp Granulated Sugar, tsp

with Harissa Roasted Carrots, Almonds & Apricot Vinaigrette

By Recipe0 System

There are two kinds of salads in this world: side salads and star salads. And this one is certainly the latter! A warming Tunisian spice blend makes chicken cutlets shine with hints of caraway, smoked paprika, turmeric, cayenne, and cinnamon. Underneath all that flavor, apricot-dressed greens co-star in a hearty salad base that sweetens the deal. Harissa-roasted carrots color the plate with a touch of heat, while pickled shallot and almonds add tang and texture for a super-satisfying, show-stopping dinner salad.

African

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Apricot Jam
12 oz Carrot
5 oz Spinach
1 unit Chicken Stock Concentrate
5 tsp Red Wine Vinegar
0.1 tbsp Harissa Powder
10 oz Chicken Cutlets
2 tsp Dijon Mustard
1/2 tbsp Tunisian Spice Blend
1 unit Shallot
1/2 oz Almonds
2 tbsp Olive Oil, tbsp
1/2 tsp Butter, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp
1/2 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel, trim, and cut carrots on a diagonal into ½-inch-thick pieces. (Halve any larger carrots lengthwise first.) Halve, peel, and thinly slice shallot.
2

Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings; be sure to measure—we sent more), a big pinch of salt, and pepper. TIP: For easy cleanup, line your baking sheet with foil or parchment paper before adding carrots.

Roast on top rack until lightly browned and tender, 15-20 minutes. TIP: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy.

Transfer to a plate; spread out in an even layer to cool.
3

While carrots roast, in a small microwave-safe bowl, whisk together vinegar, 2 TBSP water (4 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and a pinch of salt until sugar and salt have mostly dissolved. Stir in shallot; microwave for 30 seconds.

Set aside, stirring occasionally, until ready to serve.
4

In a second small bowl, whisk together jam, mustard, 1 TBSP shallot pickling liquid (2 TBSP for 4 servings), and 2 TBSP olive oil (4 TBSP for 4) until smooth. Season with salt and pepper.
5

Pat chicken* dry with paper towels. Season all over with half the Tunisian Spice (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is on the thicker side, cover with a lid for the last few minutes of cooking.

Remove chicken from pan and set aside. Add stock concentrate, 2 TBSP dressing, and ¼ cup water to pan. Cook, stirring, until thickened, 1-2 minutes.

Return chicken to pan and turn a few times to coat.
6

Transfer chicken to a cutting board and slice crosswise.

In a large bowl, toss spinach with as much remaining dressing as you like. Add carrots and shallot (draining first); toss to combine.

Divide salad between bowls; top with chicken. Pour any remaining sauce from pan over chicken. Garnish with almonds and serve.

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