Faith Middleton's Food Schmooze

Moroccan Chicken Salad with Pistachio-Crusted, Fried Goat Cheese

Servings

Ingredients

Moroccan Chicken

1pound chickenboneless, skinless, but into bite size cubes
1clove garlic
1piece gingerfresh, about and inch, peeled & roughly chopped
2 chile de arboldried, seeds removed (or 1/2 to 1 teaspoon cayenne pepper)
2tablespoons cilantrofresh
1tablespoon paprikasmoked
1/2teaspoon cumin
1/2teaspoon cinnamon
1teaspoon salt
1teaspoon pepper
1/2cup olive oil
2 lemonssmall to medium, grated & juiced
1/2cup sun-dried tomatoes
1/2cup kalamata olives
1cup berriesfresh (strawberries, blueberries, grapes, date or mangos) optional
8cups spring greens

Vinaigrette

1/4cup olive oil
1tablespoon apple cider vinegar
1 lemonjuiced
1teaspoon honey
1/4cup cilantrofresh, chopped
1 chipotle chile pepperminced (or 1/2 to 1 teaspoon chipotle chile powder)
1 jalapeño chilefinely chopped
saltto taste
pepperto taste

Pistachio-Crusted, Fried Goat Cheese

18 ounce goat cheese logrolled into 10–14 disks
1/3cup panko bread crumbs
1/3cup pistachiosfinely crushed
1teaspoon mintfresh, chopped
1pinch pepper
1pinch red pepper flakescrushed
1 eggbeaten
coconut oilfor frying

Instructions

Place the chicken in a gallon-size Ziploc® bag or medium size bowl.
To the bowl of a food processor add the garlic, ginger, dried chile de arbol (or cayenne), cilantro, parsley, smoked paprika, cumin, salt, and pepper. Process 1–2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Pour the marinade over the chicken in the ziplock bag and toss well. Place in the fridge for at least 2 hours or overnight.
Meanwhile make the vinaigrette. In a glass jar with a screw-on lid or a bowl combine the olive oil, apple cider vinegar, lemon juice, honey, cilantro, chipotle chile pepper, jalapeño, salt, and pepper. Shake or whisk to combine. Taste and adjust to your liking, set aside until ready to use.
Next combine the bread crumbs, pistachio crumbs, mint, a pinch of pepper, and a pinch of crushed red pepper flakes in a bowl. Whisk to combine. Add the egg to another bowl and whisk.
Dip the goat cheese rounds through the egg and then dredge them through the pistachio mixture, pressing gently to adhere. Place on a plate and continue with the rest of the rounds. Place the plate in the fridge while you grill the chicken.
Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5–10 minutes each side (depends on the thickness of your chicken). You may also cook the chicken in a skillet if needed. Remove the chicken from the grill and let cool slightly while you fry the goat cheese.
Heat a high sided skillet over medium heat and add about 1 inch of coconut oil. Once hot add the goat cheese rounds and fry for 1–2 minutes per side or until just beginning to turn golden brown. Repeat with all the rounds.
To assemble the salads lightly shred the chicken with two forks or your hands. Add the chicken, lettuce, sun-dried tomatoes, olives, and fruit to a large bowl and give it a toss. Divide the salad among plates and top each plate with the warm goat cheese rounds. Drizzle with the vinaigrette and sprinkle with pistachios if desired.