Char-grilled spiced chicken marylands with Moroccan coleslaw

Cooking Meat Char-grilled spiced chicken marylands with Moroccan coleslaw

Tender chicken marylands are given a Moroccan twist in this succulent spiced chicken with coleslaw recipe.

Lables: High fibre Low carb Low sodium Lower gi Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Cook cracked wheat in a large saucepan of boiling salted water for 6 minutes or until still slightly al dente. Drain and cool to room temperature.
  2. Combine paprika, cumin and 1 tablespoon oil in a small bowl. Season to taste with salt and pepper then rub mixture all over marylands.
  3. Preheat oven to 200ºC and a char-grill pan until hot. Cook marylands in char-grill pan, turning regularly to prevent burning, for 10 minutes. Transfer to an oven tray and cook in oven for a further 10-15 minutes or until cooked through.
  4. Meanwhile, whisk together sumac, lemon juice and remaining oil in a small bowl. Season to taste. Place remaining ingredients in a large bowl. Add dressing and toss to combine. Serve marylands with Moroccan coleslaw.

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3/4 cup cracked wheat
1 tbsp sweet paprika
1 tbsp ground cumin
1/2 cup olive oil
4 x 320g chicken marylands
2 tsp sumac*
1/4 cup lemon juice
500g red cabbage, finely shredded
1/3 cup coarsely chopped coriander
1/3 cup pine nuts, roasted
1/3 cup sultanas

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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