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Barbecued Moroccan chicken and bitter leaf salad with Paul Newman's Own Whole Egg Mayonnaise


Bear Cottage is the only children’s hospice in NSW providing care and support for children with life limiting illnesses and their families in a homelike environment. As food is a major component of the Cottage’s care, the $100,000 donation will be used to fund a full-time chef to ensure that all meal requirements are catered for, from the complex diets some children need, to that special birthday cake. It will also fund the grocery bill for one day each week over an entire year.
INGREDIENTS

1 whole chicken (approx. 1.5kg)
2 tablespoons Moroccan seasoning*
1 tablespoon vegetable oil
salt flakes and freshly-milled black pepper
150g roast capsicum

Sauce
150ml Paul Newman's Own Whole Egg Mayonnaise
1 tablespoon tomato paste
½ tablespoon chilli flakes

1 head Treviso, leaves separated
1 head Witlof, leaves separated
1 stick celery, finely sliced
1 bunch parsley leaves
1 long red chilli, finely sliced
lemon wedges, to serve

*If Moroccan seasoning is not available, make your own blend with 1 teaspoons ground cinnamon, 2 teaspoons ground turmeric, 2 teaspoons smoked paprika, ½ teaspoons celery seeds and 1 teaspoons ground cumin.
METHOD

Prep time: 15 minutes
Cooking time: 20 minutes

1. Chop the chicken into pieces, then toss in the Moroccan seasoning and vegetable oil. Cover and refrigerate overnight to marinate.

2. Season the chicken generously with salt and pepper, then arrange on a hot barbecue grill and cook for 20 minutes, turning often until just firm.

3. Combine the capsicum, Paul Newman's Own Whole Egg Mayonnaise, tomato paste and chilli in a blender and purée until smooth.

4. Toss the leaves, parsley and chilli in a bowl. Tear the chicken into pieces (removing bones — just serve skin and flesh) and mix through the salad. Dress with sauce and serve with lemon wedges.

Serves 6

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