Char-grilled spiced chicken marylands with Moroccan coleslaw

Preparation Time 10 minutes
Cooking Time 25 minutes

Ingredients (serves 4)
  • 3/4 cup (120g) cracked wheat (burghul)
  • 1 tbs sweet paprika
  • 1 tbs ground cumin
  • 1/2 cup (125ml) olive oil
  • 4 x 320g chicken marylands
  • 2 tsp sumac*
  • 1/4 cup (60ml) lemon juice
  • 500g red cabbage, finely shredded
  • 1/3 cup coarsely chopped coriander
  • 1/3 cup (50g) pine nuts, roasted
  • 1/3 cup (55g) sultanas
  • 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.
  • Combine paprika, cumin and 1 tbs oil in a small bowl. Season to taste with salt and pepper then rub mixture all over marylands.
  • 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.
  • 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.
Notes & tips
  • Sumac is a tangy Middle Eastern berry, sold ground. In supermarkets, look for the Masterfoods brand.

Notebook: - March 2006, Page 116
Recipe by Lisa Featherby

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