Moroccan Chicken Salad

Cooking Instructions

1. Roast, broil, or poach the chicken. When it is cool, bone and skin it, and shred the meat into bite-size pieces.

2. In a large bowl, combine the chicken, pepper, and onion. Refrigerate, covered.

3. Combine the cumin, cayenne, paprika, and garlic. Whisk in the lemon juice, vinegar, chicken broth, and olive oil. Stir in the cilantro, parsley, and salt and pepper to taste.

4. Remove the chicken from the refrigerator; pour the vinaigrette over and toss. Garnish with the olives.

Wine Pairing(s)

Forstmeister Geltz-Zilliken Riesling Auslese 'Saarburger Rausch'

Chateau de L'Hyvernière 'Reserve' Muscadet Sevre Et Maine

Marlborough Ridge Sauvignon Blanc

Marchese Antinori Extra Brut

Two Hands 'Bella's Garden' Shiraz Barossa Valley

Le Grand Cros 'La Maitresse' Rose Brut

Conti d'Arco Prosecco

Josef Friederich 'Piesporter Michelsberg' Riesling Kabinett

Trinity Oaks White Merlot

Kaesler 'Stonehorse' Shiraz