This dish is all about balance - tender, juicy chicken thighs with a spiced marinade that delivers warmth and depth, complemented by a crisp, citrusy salad. The combination of flavors and textures makes for a satisfying, colorful meal that’s both light and hearty. It’s a perfect way to enjoy a taste of Morocco right at your table.
Chicken:
4 whole chicken thighs (drumstick and thigh)
Marinade:
1½ tbsp Baharat Asani
1 tsp salt
Juice of 1 orange
A splash of olive oil
Fresh oregano
Salad:
1 bunch parsley
A handful of cilantro leaves
1 green bell pepper
8 small tomatoes
½ red onion
3 tbsp pomegranate seeds
Juice of ½ lemon
Optional: sprouts for garnish
Mix the ingredients for the marinade, pour it over the meat, and let it marinate for at least 1 hour, or longer if possible. You can place the meat in a plastic bag to ensure the marinade is evenly distributed over the chicken pieces. Place the marinated chicken in a foil tray and grill the meat for about 30 minutes. Remove the thighs from the grill when the internal temperature reaches 75°C (165°F). You can also grill the chicken thighs in an oven.
For the Salad: Roughly chop the parsley and cilantro leaves and set aside. Then, cut the green bell pepper and tomatoes into small cubes, peel the red onion and slice it into thin wedges. Arrange the chopped tomatoes, green pepper cubes, and red onion on a bed of parsley and cilantro leaves.
Sprinkle pomegranate seeds over the salad and squeeze the juice of half a lemon on top. Garnish with sprouts.
Serve the hot grilled chicken thighs with the parsley salad and some fresh bread.
Enjoy your meal!
