Tunisian Tabil Chicken Salad
Tunisia sits on the African Mediterranean coast just about due-south of Sardinia. The cuisine blends Mediterranean and North African flavors in harmonious unity, relying on spices, warm weather produce, seafood, meat, and olive oil. The popular and regional spice blend, tabil, is abundantly used in this recipe, seasoning the chicken and vinaigrette. The vinaigrette is a little unique, being that it is also the simmering liquid for the chicken, using garlic, ginger, tomato sauce, vinegar, and olive oil. The chicken, once cooked, is shredded into tender bite-sized chunks and topped over a bed of arugula. The chicken js joined with fellow Mediterranean favorites like, chickpeas, tomatoes, parsley, and red onion. A little toasted naan or pita completes this filling and tasty salad.
Tunisian Tabil Chicken Salad
Course: Main, SaladsCuisine: North AfricanDifficulty: Medium4
servings15
minutes25
minutesThe chicken can easily be made a day or two ahead of time (along with the vinaigrette) and refrigerated until ready to serve.
Ingredients
- Chicken and Vinaigrette
1 teaspoon paprika
1/2teaspoonground coriander
1/2teaspoonground caraway seeds
2 teaspoonsground cumin
1/2 teaspoonsalt
1pinchcrushed red pepper flakes
1lbboneless skinless chicken breasts
1/4 cup
mild to moderate intensity extra virgin olive oil, divided2eachgarlic cloves, peeled and minced
2teaspoonsfresh ginger, peeled and minced
1/4cupcider vinegar
1/2cupplain tomato sauce
2cupsarugula
1/2cupred onion, peeled and thinly sliced
1cupcanned chickpeas, drained and rinsed
1cupcherry tomatoes, halved
1/4cupfresh parsley, whole leaves or chopped
1each lime, cut into wedges
naan or pita bread, toasted
Directions
- In a small bowl, place paprika, coriander, caraway, cumin, salt, and crushed red pepper, stir to combine. Pat chicken breasts dry with paper towels and place on a plate. Season chicken, on all sides, with the spice mix, and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and sear until golden brown, about 1 – 2 minutes per side. Remove the chicken from the skillet (the chicken will not be fully cooked) and set aside.
- Add garlic, ginger, vinegar, and tomato sauce to the skillet and whisk to combine. Bring to a simmer and, once simmering, reduce heat to medium-low. Return chicken to the skillet, cover, and cook for 10 – 15 minutes or until the chicken is cooked through. Remove the skillet from the heat and set aside to cool to room temperature.
- Once the chicken has cooled, remove from the skillet (leaving the sauce in the skillet) and shred or dice, set aside. Add remaining (2 tablespoons) olive oil to the skillet with the reserved sauce and whisk to combine the vinaigrette.
- Divide arugula, chicken, onion, chickpeas, tomatoes, parsley, and lime wedges between plates. Drizzle salad with vinaigrette (or serve vinaigrette on the side) and serve with toasted naan or pita.
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