Moroccan Chicken Kale Salad

On The Chopping Block
by On The Chopping Block
4 servings
45 min

Ya’ll know I have a think for bowls. But I mean, it’s just so easy. If it fits, it goes into a bowl! Here we’ve got my absolute favorite thigh recipe, the OTCB Moroccan chicken thighs. These thighs are super flavorful and really can compliment a lot of different sides and work great in salads.

Here, we are pairing it with hearty kale, marinated chickpeas, and some fresh tomatoes. It doesn’t get any easier, but this is PACKED with flavor! The dressing is super light, yet flavorful so if you're looking for a clean lunch or dinner, this recipe is just for you!

Moroccan Chicken Kale Salad
Recipe details
  • 4  servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Marinated Chickpeas
  • 1 can chickpeas/garbanzo beans
  • Avocado oil
  • Pepper Chipotle Powder
  • Garlic Powder
  • Chili Powder
  • Oregano
  • Salt
  • *mix together and allow it to sit for 10 minutes
Kale Salad
  • Shredded Kale
  • Olive Oil
  • Lemon Juice
  • Salt
  • *mix together and allow it to sit for 10 minutes
Moroccan Spiced Chicken
  • 1 lb chicken thighs
  • 1-2 tbsp Ras el hanout (enough to coat both sides)
  • 1 tsp Salt
  • 1 tsp Garlic powder
The Chicken
Heat up a cast iron skillet to a medium high heat.
Pat dry your chicken thighs with a paper towel, to absorb all the moisture. You want to do this in order to get the chicken a bit crispy.
Then season each side with salt, garlic powder, ras el hanout, and smoked paprika.
Once your pan is hot, add your avocado oil and slowly place your chicken in the pan. Be sure to leave it alone once it’s down. This is how you create a nice little crust.
Cook for about 4-6 minutes each side (this will depend on how larger and thick your thighs are).
Once the chicken is done cooking, remove from the heat and allow it to rest for a few minutes before cutting into it.
Slice the chicken and set aside.
The Kale
Shred the kale and dress it with the lemon juice, olive oil and salt. You want to ensure that its well coated.
Let it sit aside for 10 minutes. This is going to allow it to marinate and soften the kale, making it more edible.
The Chickpeas
Drain the can of chickpeas. Rinse and drain them really well.
Once drained well, toss the chickpeas in all the spices and oil and set aside to marinade.
Assemble your salad and enjoy!
  • Other ingredients to consider adding: tomatoes, cucumbers, dried apricots, feta cheese, bell peppers.
On The Chopping Block
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