Moroccan Coriander Chicken with Shaved Fennel and Green Olives


Servings: 4


  • 2 tablespoon Gourmet Garden Coriander, Lightly Dried
  • ½ tablespoon Gourmet Garden Lightly Dried Chilli, Lightly Dried
  • ½ teaspoon Gourmet Garden Gourmet Garden Garlic Cold Blended Paste, Cold Blended Paste
  • 2 teaspoon ground cumin
  • ½ teaspoon cracked black pepper
  • ½ teaspoon salt
  • 2 tablespoon olive oil
  • 500 grams chicken thigh fillets
  • 80 grams rocket
  • 2 small fennel bulbs, finely sliced
  • 80 grams green olives, pitted
  • 2 tablespoon preserved lemon, finely sliced
  • 1 golden shallot, peeled and finely sliced
  • ½ cup lemon juice
  • ½ cup extra virgin olive oil
  • Salt and black pepper


(per Serving)

Nutrition information coming soon.


  • 1 Mix together the coriander, chilli, garlic, cumin, salt, pepper and olive oil until well combined.
  • 2 Add the chicken thighs and mix well to coat with the marinade.
  • 3 In a heavy based pan, fry the thighs on a medium heat until cooked through (Approximately 5 minutes on each side). Remove from the heat and allow to cool slightly.
  • 4 Mix together the rocket, fennel, preserved lemon, olives and shallot
  • 5 Slice the chicken into 1 cm slices and toss through the salad. Dress with lemon juice and olive oil and season to taste. Serve immediately.