Moroccan salad with grilled chicken .. tasty and good

Our kitchen offers you everything that is delicious as a Moroccan salad recipe with grilled chicken, a plentiful dish suitable for a healthy and saturated lunch


Ingredients
- Hen: 1 grain (about 1.3 kg, divided into quarters: chest, wing, leg, thigh)
- Lemon juice: 4 grains (sour, grilled chicken)
- Cinnamon: 1 teaspoon (grilled, grilled chicken)
- Pomegranate molasses: 2 tablespoons (grilled chicken)
- Garlic: 3 cloves (checkers, grilled chicken)
- Salt: as desired (for grilled chicken)
- Black pepper: as desired (freshly ground, grilled chicken)
- Moroccan: 250 grams
- Butter: large spoon (unsalted, at room temperature, for Moroccan)
- Olive oil: large spoon (for Moroccan)
- Red pepper: 1 piece (cut into cubes, for Moroccan)
- Raisins: 100 grams (for Moroccan)
- Green onions: 1 piece (finely chopped, for Moroccan)
- Green coriander: a quarter of a bouquet (finely chopped, for Moroccan)
- Lemonade: 2 tablets (sour, for salad sauce)
- Pomegranate molasses: a large spoon (for salad sauce)
- Olive oil: a large spoon (for salad sauce)
- Salt: as desired (for salad sauce)
- Black pepper: as desired (freshly ground, for salad sauce)

How to prepare
1. Mix in a large bowl, chicken, with lemon juice, crushed cinnamon, pomegranate molasses, and garlic. Pour this mixture with salt and black pepper. Then, cover this container with nylon foil, and leave it in the refrigerator, for at least 30 minutes.
2. Heat the oven at 200 ° C.
3. Dispose of the chicken parts and the syrup juices to the flat plate, noting that the chicken parts should be separated from each other inside the dish. Sprinkle for a period of between 30 and 40 minutes, until you take a luna, and cook well.
4. In the meantime, put a pan on high heat, and pour a liter of water with a little salt in it, so that the water boils. Then, add the Moroccan. Reduce the heat, and leave the Moroccan on low heat, for a period of 15-20 minutes, or until it becomes soft, but to taste its crisp taste a bit. Then, drain the remaining water (the Moroccan has drunk the water while cooking it), add the butter and olive oil to it, and stir with salt and black pepper, and set aside to cool.
5. To prepare the sauce: saute, in a small bowl, lemon juice, pomegranate molasses, olive oil, salt, and black pepper.
6. Then, add red pepper, green onions, raisins, coriander, to Moroccan. And pour the sauce on it.
7. To apply: the Moroccan salad holders on the serving dishes, put the grilled chicken pieces over it.