When stone fruits first begin appearing at the market, I nearly always buy more than I need. I cannot help myself! What’s not to love, it’s like a bite of sunshine. The appearance of apricots in markets is a clear sign the stone fruit season has begun.
A recent trip to Berkeley’s Amphora Nueva shop to purchase premium olive oil, and where I sampled their Blenheim apricot infused, white balsamic vinegar; cinched the idea for me to create a recipe that combined fresh apricots with it. Whenever I visit this East Bay flavor-tique, I take full advantage of their generous tasting philosphy. Their large variety of premium olive oils from around the world, paired with their house-infused vinegars is a sight and taste to behold. I’m fortunate to live about four miles away, but you can also purchase online. You’ll miss out on the tasting though!
This recipe is inspired by the flavors of a Moroccan chicken tagine; made for summer and highlighting fresh apricots. The recipe is really a guide to making a simplified Moroccan-flavors spice blend and letting it do double duty to season both the chicken and the salad’s dressing. 
A few advance tips to expand your taste buds’ delight:
- White balsamic vinegar is on the sweeter side, helping the salad reflect the flavors of the tagine that inspired this recipe. If you don’t prefer the sweetness, by all means substitute a vinegar to your liking. This is also very delicious using sherry vinegar.
- Using the Blenheim apricot infused white balsamic vinegar is not essential, but it absolutely amplifies the apricot in the recipe.
- Use fresh ground spices, as the potency of pre-ground spices deteriorate after about 6-12 months. If they have been sitting in your cupboard and you cannot remember when you purchased them, or worse yet, they qualify for carbon dating, it’s time to toss them and buy new. Buy small quantities, to prevent waste!
- This recipe can be made easier by using leftover chicken. Just make sure the leftover chicken is not already too deeply flavored with competing herbs and/or spices. Simply sprinkle on some of this Moroccan spice blend onto the cooked chicken meat to taste and proceed!
- Use this recipe as a starting point. It’s salad after all! There’s wide latitude for adjustment according to your preferences and what is available. Substituting any protein, for instance salmon, should be on your radar. Or omit a protein altogether and serve the salad as a side dish.
Moroccan Chicken Salad
INGREDIENTS
For the spice blend:
- 3/ 4 teaspoon sea salt
- 1/ 2 teaspoon each; of fresh ground cumin, ground cinnamon, ground ginger, granulated garlic, black pepper and turmeric
- 1/ 4 teaspoon cayenne pepper (or to taste)
Stir altogether in a small bowl. Set aside 1 teaspoon that you will use for the salad dressing.
For the salad:
- 1 pound boneless, skinless chicken, breast or thigh meat
- 6 – 8 cups of salad greens, rinsed and dried well
- 1 cup sliced cucumber
- 1/ 4 cup sliced red onion
- 1/ 4 cup minced flat-leafed parsley
- 4 – 6 fresh apricots, pitted and sliced
- 1/ 2 cup sliced almonds
For the dressing:
- 1/ 4 cup premium, extra-virgin olive oil
- 3 tablespoons white balsamic vinegar (Amphora Nueva’s Blenheim apricot infused is a bonus!)
- 1 teaspoon of the reserved spice blend
- Additional salt and pepper to taste
PREPARATION
Rub the remaining spice blend evenly over all sides of the chicken pieces. Cover and refrigerate at least two hours, up to overnight. Grill, broil or roast until cooked through. Slice into bite-sized morsels.
Meanwhile prepare the salad dressing by whisking the ingredients in a small bowl. They will separate, just whisk again before pouring over the greens.
Assemble the lettuce, cucumber, parsley and red onion in a salad bowl large enough for room to toss the salad. Add the dressing, to taste, and toss gently. Add in the apricots, almonds and chicken.
