Week of: June 4, 2012
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Contact: Alice Bender, (202) 328-7744
Moroccan Chicken Salad Is Fit for a Celebration
By Dana Jacobi
for the American Institute for Cancer Research
When June graduations and weddings call for creative menu planning, the biggest challenge can be finding casual yet elegant and attractive dishes that please everybody without stressing the cook.
Chicken salad is a good starting place, particularly if you use store-bought roasted chicken. This version, gourmet enough to impress guests and look pretty presented on a buffet, is inspired by Moroccan bistilla (or bastila), a dish served to honor guests and to mark special occasions.
Bistilla, an example of simple ingredients transformed into a unique dish, is a large pie built by layering minced pigeon or chicken and ground almonds between sheets of phyllo-like dough. The pie is bound together by adding eggs beaten with lemon juice. Baking turns bistilla into an exquisite disk of golden pastry filled with creamy, savory custard studded with nubs of pigeon and nuts and wafts the aromatic perfume of cinnamon, ginger and saffron. If your mouth is watering and you want to make bistilla, consider that it takes the better part of a day and much practice to keep the pastry layers crisp around the moist filling.
Deconstructed, bistilla becomes this bright chicken salad, rich with North African flavors and enticing textures. To serve, spoon it into romaine lettuce leaf boats or onto a generous platter, mound it onto a slice of whole-wheat toast, or chop more finely and spread it on thinly sliced bread for tea sandwiches.
P.S. If you are determined to tackle making a bistilla, drop in on Facebook’s Moroccan Cooking group led by Paula Wolfert, the doyenne of this exquisite cuisine, or visit your local library to browse her cookbook, The Food of Morocco.
Moroccan Chicken Salad
- 2 large hard-cooked eggs
- 2 cups diced cooked chicken breast, in bite-size pieces
- 1 navel orange, peeled and chopped
- 1/4 cup golden raisins
- 1/4 cup toasted slivered almonds
- 4 Tbsp. chopped flat leaf parsley, divided
- 1/4 cup orange juice
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground turmeric
- 1/2 tsp. sea salt
- Freshly ground pepper
- 1 Tbsp. extra virgin olive oil
Halve eggs. Place 1 yolk in small bowl and set aside; discard second yolk. Coarsely chop egg whites and place in medium mixing bowl. Add chicken, orange, almonds, raisins and 3 tablespoons parsley to egg whites. Using fork, toss to combine.
For dressing, mix orange juice with egg yolk, mashing to combine. Whisk in cinnamon, ginger, turmeric and salt until blended. Add 4-5 grinds of pepper. Whisk in oil.
Pour dressing over chicken mixture and toss with fork to combine. Let salad sit at room temperature for 30 minutes before serving to allow flavors to meld.
Makes 4 servings. Serving: Scant 1 cup.
Per serving: 274 calories, 12 g fat (2 g sat fat), 15 g carbohydrates,
27 g protein, 2 g fiber 319 mg sodium.
Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $96 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.
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