Chicken with Moroccan salad pickles
Use Moroccan salad pickles in this chicken salad. This recipe also works well with barbecued squid instead of chicken.
- Put two tablespoons of the oil, the chicken and garlic into a bowl, season with salt and freshly ground black pepper and mix well.
- Set aside for half an hour then grill or fry over moderate heat for about 8 minutes each side or until cooked through. Remove from the heat and slice.
- Meanwhile put the cos, rocket and olives on to a serving platter. Place the chicken and pickles on top and drizzle the remaining oil over everything.