Thursday, March 12, 2009

Moroccan Argan Oil Recipe

Chicken Salad with Almonds, Mango and Argan Oil

4 chicken breast halves, with bones and skin
Coarse sea salt, finely ground
1 tablespoon plus 1/8 cup argan oil
1/8 cup grape seed oil, or light olive oil such as an extra virgin made from Moroccan or French Picholine olives
1/2 cup blanched, sliced almonds
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 shallot, minced
Freshly ground black pepper
1 English cucumber, cut into 1/2-inch cubes
1 large ripe mango, peeled and cut into 1/2-inch cubes
3 tablespoons chopped tarragon
10 cups of rocket salad
2 Belgian endive ( Witloof) trimmed, leaves separated

Put the chicken into a large, deep pot. Add cold water to cover and 1 tablespoon of salt and add cold water to cover bring to a boil over high heat. Reduce the heat and simmer for 15 minutes. Remove the pan from the heat and set aside for 20 minutes. Drain and when cool enough to handle, shred the meat, discarding skin and bones. Put the meat in a large mixing bowl.

Meanwhile, heat 1 tablespoon of the argan oil in a small pan over medium-high heat. Add the almonds and cook, stirring constantly, until lightly toasted, about 1-2 minutes. With a slotted spoon, transfer to towel and sprinkle with 1/4 teaspoon of salt. Set aside.

In a jar with a tightly fitting top, combine the remaining 1/8 cup argan oil, 1/8 cup grape seed or olive oil, vinegar, lemon juice, shallot, and salt and pepper to taste and shake until well combined - you may also use all argan oil in the vinaigrette for an even nuttier flavor. Pour over the chicken, add the cucumber, mango, tarragon, and rocket and toss to mix. Arrange the endive leaves on 6 serving plates. Top with the chicken and greens mixture and sprinkle with the almonds and serve immediately.

Serves 6

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