Butterflied ras el hanout chicken breast with chopped salad

Ingredients

• 2 chicken breasts
• olive oil
• 1 tbsp ras el hanout

DRESSING

• 1 tbsp extra-virgin olive oil
• 1/2 lemon, juiced
• 1 tbsp honey
• 1 tsp sumac

CHOPPED SALAD

• 2 vine tomatoes, chopped
• 1/2 cucumber, chopped
• 1/2 red onion, chopped
• a small bunch flat-leaf parsley, torn

Description

• STEP 1

  Cut each chicken breast along one side from top to bottom, but not all the way through, to gradually open each chicken breast like a book.

• STEP 2

  Put in a bowl with 1 tbsp of oil and the ras el hanout, then season well and toss to coat.

• STEP 3

  Heat a griddle or frying pan to medium and cook the chicken breasts for 5 minutes on each side until dark golden and cooked through.

• STEP 4

  Whisk all of the dressing ingredients with some seasoning and stir through the chopped salad. Serve with the chicken.

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