Kickstart your day with my family’s favorite blueberry oatmeal recipe. It’s fast, filling, and bursting with vibrant blueberry flavor! Blueberry oatmeal that’s almost too pretty to eat. I try to make oatmeal for breakfast as much as p…
Kickstart your day with my family’s favorite blueberry oatmeal recipe. It’s fast, filling, and bursting with vibrant blueberry flavor! Blueberry oatmeal that’s almost too pretty to eat. I try to make oatmeal for breakfast as much as possible, and when I have fresh (or frozen!) blueberries on deck, you better believe we’re making blueberry baked…
My family raves over this grilled BBQ tofu recipe. All you need are 2 ingredients, and you are rewarded with crispy, fluffy, and delicious tofu every time. If you’re hungry for more tofu recipes, you’ll definitely want to try my air fryer t…
My family raves over this grilled BBQ tofu recipe. All you need are 2 ingredients, and you are rewarded with crispy, fluffy, and delicious tofu every time. If you’re hungry for more tofu recipes, you’ll definitely want to try my air fryer tofu, crispy baked tofu, or salt and pepper tofu next! I love tofu,…
This wholesome Black-Eyed Pea Salad is a nutrient-dense, whole-food side dish rich in antioxidants, healthy fats, and fiber. Black-Eyed Pea Salad My cousin shared this vegan Black-Eyed Pea Salad recipe with me. It’s fresh, light, flavorful, and e…
This wholesome Black-Eyed Pea Salad is a nutrient-dense, whole-food side dish rich in antioxidants, healthy fats, and fiber. Black-Eyed Pea Salad My cousin shared this vegan Black-Eyed Pea Salad recipe with me. It’s fresh, light, flavorful, and easy to make. You can double the portion as a meatless main dish or serve it as a […]
This Moroccan-Inspired Roasted Chicken Salad is a truly impressive salad bursting with with warm spices, tons of herbs, and a tangy dressing.
Inspired by the Moroccan Salad at Bobbie’s Airway Grill in Dallas, Texas, I decided to take the flavors and make my very own rendition. The chicken and carrots are first roasted on a sheet pan and then combined with delicious greens in a fabulous, herby shallot-dijon dressing.
This salad is definitely a labor of love, and not one you can just toss together, but trust me: the end result is so worth it! The flavors in the chicken and the dressing blend so well together. This is one of those salads that tastes amazing year-round!
ingredients:
Bone-In, Skin-On Chicken Thighs
Petite Rainbow Carrots
Extra Virgin Olive Oil
Harissa Sauce
Lemons
Ground Cumin
Dried Oregano
Kosher Salt
Freshly Ground Black Pepper
Pitted Medjool Dates
Grainy Dijon Mustard
White Wine Vinegar
Honey
Fresh Garlic
Shallot
Fresh Dill
Baby Sweet Leaf Spring Blend
Cherry Tomatoes
Pepitas
Fresh Mint
Fresh Cilantro
Pickled Red Onions
Goat Cheese optional
step-by-step:
step one: prep the oven
Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
Step two: prep the chicken and carrots
Pat the chicken dry and set it on the prepared baking sheet along with the carrots. In a small bowl, whisk together the olive oil, harissa, lemon juice, cumin, oregano, salt and pepper. Pour the sauce over the contents on the sheet pan and toss until well combined, massaging the marinade into the chicken so that it is well coated.
step three: roast the chicken and carrots
Spread the chicken and veggies into a single layer and transfer to the oven and roast until the chicken is cooked through and golden brown on the top and the carrots are fork tender, about 35 to 40 minutes, tossing halfway through the cook time.
step four: make the dressing
In a blender or using an immersion blender in a wide-mouth jar, add all of the Shallot-Dijon Vinaigrette ingredients and blend until smooth. Set aside.
step five: make the salad base
While the chicken finishes cooking, in a large bowl combine the greens, tomatoes, pepitas, mint, and cilantro. Set aside.
step six: shred the chicken
When the cook time to the chicken is complete, set aside enough to cool. When cool enough to handle, remove the chicken meat from the bone and shred into bite sized pieces. Discard the chicken bones and add the shredded chicken back to the sheet pan along with the quartered dates and toss once more so it soaks up some of the delicious spices and flavor from the sheet pan and the dates slightly soften. Set aside.
step seven: dress the salad
Drizzle desired amount of dressing over the salad and toss until the greens are well coated.
step eight: assemble the salad and serve!
To plate, place a generous amount of the roasted chicken and carrot mixture on the bottom of a shallow bowl. Place the dressing greens in a pile over the roasted chicken. Finish by topping with some pickled onions, some crumbled goat cheese, and some more mint.
recipe FAQs:
Is this salad dairy-free?
Yes! If you skip the goat cheese, this salad is entirely dairy-free. It is also entirely gluten-free and grain-free.
can I use a different green for the salad base?
I think this would taste delicious with some arugula thrown in, but the spring mix is a great, neutral base to really highlight all the flavors in this salad.
Do I have to use bone-in, skin-on chicken thighs?
this lends to the juiciest, most flavorful and tender chicken! I don’t recommend cooking boneless, skinless chicken breasts on a sheet pan- they tend to dry out and lack flavor. You could roast the carrots and toss some shredded rotisserie chicken on the sheet pan at the end and toss to soak up some of the flavor/spices!
If you want a knockout salad that’s packed with both protein and flavor, this Moroccan-Inspired Roasted Chicken Salad is just what you’re looking for! Let me know what you think after you try it.
Looking for more delicious salads? Check these out!
1poundpetite rainbow carrots,cut into 2-inch pieces
¼cupextra virgin olive oil
2tablespoonharissa sauce
2tablespoonsfreshly squeezed lemon juice
1teaspoonground cumin
1teaspoondried oregano
2teaspoonsKosher salt
1teaspoonfreshly ground black pepper
6pitted medjool dates,quartered
For the Shallot-Dijon Vinaigrette:
1/3cupextra virgin olive oil
2teaspoonsgrainy dijon mustard
2tablespoonsfreshly squeezed lemon juice
1tablespoonwhite wine vinegar
2tablespoonshoney
2garlic cloves, minced
¼cuproughly chopped shallot(or 1 small shallot)
¼cuproughly chopped fresh dill
Pinchof salt and pepper
For the Salad:
6cupsbaby sweet leaf spring blend
1cuphalved cherry tomatoes
1/3cuppepitas(or roasted and salted pumpkin seeds)
½cuproughly torn fresh mint leavesplus more for serving
½cuproughly chopped fresh cilantro leaves
1/3cuppickled red onions
2ouncesgoat cheese, crumbled (omit for Dairy-Free)
Instructions
Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
Pat the chicken dry and set it on the prepared baking sheet along with the carrots. In a small bowl, whisk together the olive oil, harissa, lemon juice, cumin, oregano, salt and pepper. Pour the sauce over the contents on the sheet pan and toss until well combined, massaging the marinade into the chicken so that it is well coated. Spread the chicken and veggies into a single layer and transfer to the oven and roast until the chicken is cooked through and golden brown on the top and the carrots are fork tender, about 35 to 40 minutes, tossing halfway through the cook time.
Meanwhile, make the dressing:
In a blender or using an immersion blender in a wide mouth jar, add all of the Shallot-Dijon Vinaigrette ingredients and blend until smooth. Set aside.
Make the Salad:
While the chicken finishes cooking, in a large bowl combine the greens, tomatoes, pepitas, mint, and cilantro. Set aside.
Assemble the Salad:
When the cook time to the chicken is complete, set aside enough to cool. When cool enough to handle, remove the chicken meat from the bone and shred into bite sized pieces. Discard the chicken bones and add the shredded chicken back to the sheet pan along with the quartered dates and toss once more so it soaks up some of the delicious spices and flavor from the sheet pan and the dates slightly soften. Set aside.
Drizzle desired amount of dressing over the salad and toss until the greens are well coated.
To plate, place a generous amount of the roasted chicken and carrot mixture on the bottom of a shallow bowl. Place the dressing greens in a pile over the roasted chicken. Finish by topping with some pickled onions, some crumbled goat cheese, and some more mint.
If you’re craving a dish that’s hearty, flavorful, and feels like a warm hug on a chilly evening, this Seafood Stew is just what you need. Packed with fresh seafood in a flavorful tomatoey broth with a touch of spice, it’s the kind of meal that any seafood lover couldn’t get enough of! At our…
If you’re craving a dish that’s hearty, flavorful, and feels like a warm hug on a chilly evening, this Seafood Stew is just what you need. Packed with fresh seafood in a flavorful tomatoey broth with a touch of spice, it’s the kind of meal that any seafood lover couldn’t get enough of!
At our favorite family run Italian restaurant, Aroma, they created a dish long ago called the “Catherine Special”. It’s a take on a bouillabaisse/Cioppino with tons of chunky tomatoes, garlic and hunks of seafood. While Chef Ed’s is a more old world red sauce version, my Seafood Stew has more of a soup consistency made in a big stock pot (which my middle daughter has been known to slurp up till the last drop.)
Easy to Make: This dish is ready in under an hour, and has very little hands on time – perfect for a weeknight dinner, but impressive enough for a special gathering!
Nutritious and Light: This stew is a meal you can feel good about serving to your whole family. It’s filled with lean protein and fresh ingredients.
Versatile: This Seafood Stew is highly adaptable. Swap calamari for scallops, add chunks of firm white fish, or mix in a little cream for a touch of richness. The options are endless!
Oil, Onion, and Garlic: The aromatic base for all the delicious flavors.
White Wine: Adds depth and brightness—just make sure it’s a wine you’d enjoy sipping!
Diced Tomatoes and Clam Juice: For a rich, flavorful broth.
Seafood Medley: Mussels, clams, shrimp, and calamari bring a variety of textures and tastes.
Seasonings: Bay leaf, kosher salt, and optional crushed red pepper for that extra zing.
Fresh Parsley: A finishing touch that adds freshness and color.
How to Make Seafood Stew
Step 1: In a large stock pot, heat oil over medium high heat. Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.
Step 2: Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
Step 3: Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes. Note: Discard any mussels and clams that haven’t opened after the 5-7 minutes.
Step 4: Garnish with parsley if desired and serve immediately.
Tips and Tricks
Fresh is Best: Use the freshest seafood you can find for the best flavor.
Don’t Overcook the Seafood: Keep an eye on your pot—seafood cooks quickly and can become rubbery if overdone.
Check Your Shellfish: Before cooking, discard any mussels or clams with cracked shells. After cooking, throw away any mussels or clams that haven’t opened.
Customize Your Stew: Add a handful of spinach or diced potatoes for extra heartiness if you’d like!
FAQs
How do you store leftover seafood stew?
Transfer the cooled stew to an airtight container and refrigerate for up to 2 days. When ready to enjoy, gently reheat the stew on the stovetop over medium heat until warmed through. Avoid boiling, as it can make the seafood rubbery.
What can I serve with seafood stew?
This dish pairs beautifully with crusty bread (perfect for soaking up the broth!), a fresh side salad, crispy broccoli, or a simple bowl of steamed rice.
There’s nothing quite like a warm bowl of seafood stew to make any meal feel special. Whether you’re cooking for a crowd or treating yourself, this recipe is sure to impress. Give it a try and let me know how it turns out by leaving a comment and rating below!
In a large stock pot, heat oil over medium high heat.
Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.
Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes. Note: Discard any mussels or clams that haven't opened after 5-7 minutes.
Garnish with parsley if desired and serve immediately
Notes
Fresh is Best: Use the freshest seafood you can find for the best flavor.
Don’t Overcook the Seafood: Keep an eye on your pot—seafood cooks quickly and can become rubbery if overdone.
Check Your Shellfish: Before cooking, discard any mussels or clams with cracked shells. After cooking, throw away any mussels or clams that haven’t opened.
This roasted fennel recipe is one of my all-time favorite side dishes. I adore roasted broccoli, roasted cauliflower, and roasted carrots, but I might love roasted fennel most of all. Raw fennel has a distinct anise flavor and crunchy texture. Roasted …
This roasted fennel recipe is one of my all-time favorite side dishes. I adore roasted broccoli, roasted cauliflower, and roasted carrots, but I might love roasted fennel most of all. Raw fennel has a distinct anise flavor and crunchy texture. Roasted fennel, on the other hand, is beautifully tender, almost silky. As it caramelizes in the oven, its licorice flavor transforms into something sweeter, nuttier, and richer. There’s nothing else quite like it. If you’ve never tried roasted fennel, I hope you will soon. Serve it as a side dish with any weeknight dinner, or dress it up with garnishes like lemon […]
My family is loving this pan-fried tofu recipe right now. It’s such a quick, flavor-packed source of vegan protein. Plus, it’s endlessly versatile and customizable! Have crispy, flavorful tofu on the table in minutes! It took me a while to …
My family is loving this pan-fried tofu recipe right now. It’s such a quick, flavor-packed source of vegan protein. Plus, it’s endlessly versatile and customizable! Have crispy, flavorful tofu on the table in minutes! It took me a while to board the tofu train, but now that I have, it’s become a weekly staple. We…
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Learn how to make the perfect sauteed mushrooms recipe in under 10 minutes and have them turn out tender, savory, and caramelized. They instantly elevate our weeknight family dinners! Need more sautéed veggies? Try my sauteed eggplant, sauteed broccolini, or sauteed spinach next. Some members of my family despise mushrooms, and I used to include…
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Kickstart your day with my family’s favorite blueberry oatmeal recipe. It’s fast, filling, and bursting with vibrant blueberry flavor! Blueberry oatmeal that’s almost too pretty to eat. I try to make oatmeal for breakfast as much as possible, and when I have fresh (or frozen!) blueberries on deck, you better believe we’re making blueberry baked… 
My family raves over this grilled BBQ tofu recipe. All you need are 2 ingredients, and you are rewarded with crispy, fluffy, and delicious tofu every time. If you’re hungry for more tofu recipes, you’ll definitely want to try my air fryer tofu, crispy baked tofu, or salt and pepper tofu next! I love tofu,… 
This Moroccan-Inspired Roasted Chicken Salad is a truly impressive salad bursting with with warm spices, tons of herbs, and a…
My family is loving this pan-fried tofu recipe right now. It’s such a quick, flavor-packed source of vegan protein. Plus, it’s endlessly versatile and customizable! Have crispy, flavorful tofu on the table in minutes! It took me a while to board the tofu train, but now that I have, it’s become a weekly staple. We… 
Learn how to make the perfect sauteed mushrooms recipe in under 10 minutes and have them turn out tender, savory, and caramelized. They instantly elevate our weeknight family dinners! Need more sautéed veggies? Try my sauteed eggplant, sauteed broccolini, or sauteed spinach next. Some members of my family despise mushrooms, and I used to include… 
My family can’t get enough of my honey garlic chicken thighs. Featuring a sweet, garlicky glaze, the chicken is baked until tender in the center and crispy on the outside! If you love easy chicken recipes like us, try my Persian chicken, chicken piccata, or stuffed chicken breast next. I swear my family wouldn’t complain…