Moroccan Chicken Salad with Chickpeas and Preserved Lemon

Name: Moroccan Chicken Salad with Chickpeas and Preserved Lemon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 2 large breasts, at room temperature, patted dry; 4 cups (950 ml) water; 1 tsp (6 g) kosher salt; 1 tsp (2 g) coriander seeds, lightly crushed; 3 cloves (9 g) garlic, smashed with the side of a knife; 1 piece (3-inch) (5 g) cinnamon stick; 1 leaf (1 g) bay leaf; 15 oz can (425 g) canned chickpeas, drained and rinsed (about 1½ cups); ½ lemon (25 g) preserved lemon, pulp discarded, rind rinsed and finely diced; ½ cup (75 g) green olives, pitted and halved; ½ small (50 g) red onion, thinly sliced; 1 cup (30 g) fresh cilantro, leaves and tender stems, roughly chopped; ½ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional); 1 medium (200 g) cucumber, cut into ½-inch dice; 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice; 1 tsp (2 g) ground cumin; ½ tsp (1 g) sweet paprika; 1 clove (3 g) garlic, finely grated; 1 tsp (7 g) honey; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

Tender chicken breasts poached gently in a cumin-and-coriander broth, then tossed with chickpeas, briny olives, preserved lemon, red onion and plenty of cilantro in a bright lemon-cumin dressing. Grain-free, make-ahead friendly and great warm or cold.

Prep: 20 min
Cook: 20 min
Wait: 25 min
Total: 1 hr 5 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

For the poached chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 2 large breasts, at room temperature, patted dry
4 cups (950 ml) water
1 tsp (6 g) kosher salt
1 tsp (2 g) coriander seeds, lightly crushed
3 cloves (9 g) garlic, smashed with the side of a knife
1 piece (3-inch) (5 g) cinnamon stick
1 leaf (1 g) bay leaf
For the salad
15 oz can (425 g) canned chickpeas, drained and rinsed (about 1½ cups)
½ lemon (25 g) preserved lemon, pulp discarded, rind rinsed and finely diced
½ cup (75 g) green olives, pitted and halved
½ small (50 g) red onion, thinly sliced
1 cup (30 g) fresh cilantro, leaves and tender stems, roughly chopped
½ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)
1 medium (200 g) cucumber, cut into ½-inch dice
For the dressing
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice
1 tsp (2 g) ground cumin
½ tsp (1 g) sweet paprika
1 clove (3 g) garlic, finely grated
1 tsp (7 g) honey
freshly ground black pepper, to taste

Equipment (6)

3-quart (3 L) saucepan or deep skillet with lid
Instant-read thermometer
Large mixing bowl
Small bowl or jar for dressing
Cutting board and sharp knife
Fine-mesh sieve or colander

Steps

Before you start

Preserved lemons are very salty: rinse them and use only the rind. Discard the pulp.
Pat the chicken dry and let it sit at room temperature for 15 minutes so it poaches evenly.
Use an instant-read thermometer; the chicken is done at 165°F (74°C).
Drain and rinse canned chickpeas well to remove excess sodium.

1
Build poaching broth
- In a 3-quart (3 L) saucepan, combine the water, kosher salt, crushed coriander seeds, smashed garlic, cinnamon stick and bay leaf.
- Bring to a boil over high heat, then reduce to low so only a few bubbles break the surface.
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Ready when: Broth smells fragrant and is at a boil before you reduce the heat
Tip: Don't boil the chicken later; a hard boil makes breast meat tough and stringy.
2
Poach the chicken
- Lower the chicken breasts into the barely simmering broth; they should be fully submerged.
- Cover, keep the heat on low and poach for 14–18 minutes, depending on thickness.
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Ready when: Thickest part reads 165°F (74°C) on an instant-read thermometer and the juices run clear
Tip: If the breasts are very thick, slice them horizontally in half first so they cook evenly.
3
Rest the chicken
- Turn off the heat and leave the chicken in the covered broth for 10 minutes to stay juicy.
- Then lift it to a plate and let it cool for 10 more minutes.
- Save the broth for soup if you like.
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Ready when: Chicken is warm, not hot, and firm to the touch
4
Soak the onion
- Place the sliced red onion in a small bowl with 1 tablespoon of the lemon juice from the dressing amount and a pinch of water to cover lightly.
- Let it sit while you prep the rest, which softens its bite.
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Ready when: Onion slices look slightly softened and pink
Tip: Reserve the remaining 2 tablespoons of lemon juice for the dressing; the onion juice can be added too.
5
Whisk the dressing
- In a small bowl or jar, combine the olive oil, remaining 2 tablespoons lemon juice, ground cumin, paprika, grated garlic, honey and a few grinds of black pepper.
- Whisk or shake until emulsified and slightly thickened.
- No extra salt is needed yet because the olives and preserved lemon are salty.
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Ready when: Dressing looks creamy and no oil pools on top
6
Prep salad vegetables
- Rinse the preserved lemon, scrape away the pulp and finely dice the rind.
- Pit and halve the olives, dice the cucumber into ½-inch pieces and chop the cilantro and parsley.
- Drain and rinse the chickpeas, then shake dry in a sieve.
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Ready when: Preserved lemon rind is in pieces about ⅛ inch (3 mm) so it distributes evenly
Tip: Dry the chickpeas well so the dressing clings rather than pooling.
7
Shred the chicken
- Using two forks or your fingers, shred the cooled chicken into bite-sized pieces, about 1½ inches long.
- Alternatively, cut it into ¾-inch cubes.
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Ready when: Meat pulls apart easily and looks moist, with no pink
8
Toss the salad
- In a large bowl, combine the shredded chicken, chickpeas, preserved lemon, olives, drained onion, cucumber, cilantro and parsley.
- Pour over the dressing and toss gently until everything is coated.
- Taste and add pepper or a squeeze of lemon if needed.
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Ready when: Everything is glossy with dressing and the herbs are evenly distributed
Tip: Taste before adding any salt; the preserved lemon and olives usually provide enough.
9
Rest and serve
- Let the salad stand for 10 minutes at room temperature, or chill for up to 1 hour, so the flavors meld.
- Serve in shallow bowls with extra cilantro on top.
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Ready when: Salad smells strongly of cumin and lemon and the chickpeas taste seasoned

Good to know

Tips

Keep the poaching liquid at a bare simmer for the juiciest chicken.
Taste the preserved lemon rind first; if it is very salty, rinse it again.
Toss the salad with warm shredded chicken for a more flavorful result, as it absorbs the dressing better.
Serve over a bed of arugula or in lettuce cups to keep it grain-free.

Make ahead

Poach and shred the chicken and make the dressing up to 2 days ahead; refrigerate separately in airtight containers. Toss with the remaining ingredients up to 2 hours before serving.

Storage & reheating

Room temperature: up to 1 hour (2 hours if the room is below 90°F/32°C is not recommended; keep it chilled). Fridge: up to 3 days in an airtight container; the cucumber will soften. Freezer: not recommended because of the cucumber and herbs. Serve cold or let it sit at room temperature for 15 minutes, or gently warm the chicken and chickpeas in a skillet over low heat before adding the fresh ingredients.

Substitutions

preserved lemon → Zest of 1 lemon plus 1 tbsp extra lemon juice and ¼ tsp salt. Gives brightness but not the same fermented depth.
green olives → Kalamata or Moroccan oil-cured black olives. Black olives are stronger and saltier; use slightly fewer.
boneless, skinless chicken breasts → Boneless, skinless chicken thighs. Poach for 18–22 minutes until 175°F (80°C) for tenderness; 165°F (74°C) is the safe minimum.
canned chickpeas → Cooked white beans such as cannellini. Same quantity; slightly creamier texture.