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Char-grilled spiced chicken marylands with Moroccan coleslaw

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 3/4 cup (120g) cracked wheat (burghul)
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1/2 cup (125ml) olive oil
  • 4 x 320g chicken marylands
  • 2 teaspoons sumac*
  • 1/4 cup (60ml) lemon juice
  • 500g red cabbage, finely shredded
  • 1/3 cup coarsely chopped coriander
  • 1/3 cup (50g) pine nuts, roasted
  • 1/3 cup (55g) sultanas


  • 1
    Cook cracked wheat in a large saucepan of boiling salted water for 6 minutes or until still slightly al dente. Drain and cool to room temperature.
  • 2
    Combine paprika, cumin and 1 tablespoon oil in a small bowl. Season to taste with salt and pepper then rub mixture all over marylands.
  • 3
    Preheat oven to 200ºC and a char-grill pan until hot. Cook marylands in char-grill pan, turning regularly to prevent burning, for 10 minutes. Transfer to an oven tray and cook in oven for a further 10-15 minutes or until cooked through.
  • 4
    Meanwhile, whisk together sumac, lemon juice and remaining oil in a small bowl. Season to taste. Place remaining ingredients in a large bowl. Add dressing and toss to combine. Serve marylands with Moroccan coleslaw.

Source: taste.com.au


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