Moroccan Chicken

With Citrus Salad and Hazelnuts

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

Ras el Hanout is a North African spice mix similar to Garam Masala. It’s made with at least 10 spices, but sometimes dozens more, and includes cumin, paprika, cardamom, nutmeg, and chile peppers. In this Moroccan dish, it’s used to form a caramel-y crust on chicken breasts and served with a romaine, arugula, and hazelnut salad accented with fresh grapefruit, orange, mint, and honey. It’s fresh, it’s spicy, and it’s wonderful – don’t miss this dish!

In Your Box (serves 2)

  • 1 Shallot
  • 1 Romaine Heart
  • 3 Mint Sprigs
  • Info
    ½ oz. Hazelnuts
  • 2 Boneless Skinless Chicken Breasts
  • 1 Navel Orange
  • 1 Ruby Red Grapefruit
  • ¼ oz. Honey
  • 1 Tbsp. Ras El Hanout
  • 2 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    371
  • Carbohydrates
    30g
  • Fat
    32g
  • Protein
    58g
  • Sodium
    445mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 2 Mixing Bowls
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Peel and mince shallot. Coarsely chop romaine heart. Stem and mince mint. In medium pan over medium heat, dry toast hazelnuts until lightly browned, shaking pan to prevent burning, about 2 minutes. Transfer nuts to a plate, coarsely chop when cool, and wipe pan clean. Toasting nuts in a dry pan brings out flavor and aroma. Be sure to allow toasted nuts to cool before handling, as they are very hot right out of the pan. Rinse chicken breasts and pat dry

  • Step 2 - Make the Citrus Supremes
    2

    Make the Citrus Supremes

    To "supreme", or make segments from orange and grapefruit, trim top and bottom of fruit. Set fruit on the bottom, and carefully slice off skin in thick strips, beginning at the top and following curve down. Holding the skinned fruit in your hand, slice between the flesh and white membrane so that clean wedges of fruit fall out between the white "walls", leaving a membrane skeleton behind. Work over a bowl to catch fruit juices and segments, and once finished squeeze juice out of remaining membranes from orange and grapefruit into bowl.

  • Step 3 - Make the Vinaigrette
    3

    Make the Vinaigrette

    In a mixing bowl, combine 1 tbsp. of orange juice, 1 tbsp. of grapefruit juice, honey, shallots (to taste), mint, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside to let flavors marry.

  • Step 4 - Cook the Chicken
    4

    Cook the Chicken

    Heat a medium pan over medium-high heat. Season chicken with Ras el Hanout seasoning and a pinch of salt. Add 2 tsp. olive oil to pan and sear chicken until dark and caramelized, about 3 minutes. Turn the chicken over, reduce the heat to medium, and cook the chicken 4-5 minutes, or until it reaches an internal temperature of at least 165 degrees. Transfer to cutting board to rest.

  • Step 5 - Finish the Salad
    5

    Finish the Salad

    Add chopped romaine and arugula to the bowl containing the vinaigrette. Toss to combine. Season to taste with salt and pepper. Tossing and seasoning salads right before plating keeps them crisp, fresh, and tasty.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Cut chicken into ½" slices. Place a bed of dressed salad on a plate, and arrange sliced chicken on top. Garnish with hazelnuts and citrus supremes Ras el Hanout means "head of the shop" and is a Moroccan spice blend with no definitive recipe, but is typically the finest blend a spice merchant has to offer.