Kwadon Zogale (Moringa Salad)
Equipment
- Saucepan
- Food Processor
- Mixing Bowl
- Air Fryer
Ingredients
- 1 small Onion (sliced)
- 50 grams Cherry Tomatoes
- 2 tbsp Olive Oil
- 300 grams Boneless Chicken
For The Moringa
- 500 grams Moringa Leaves (fresh)
- 1 tbsp Salt
- 1 ltr Water
For the Kuli Kuli Spice Blend
- 200 Kuli Kuli (equivalent to two Kuli Kuli rings)
- 3 tbsp Cayenne Pepper
- 2 tbsp Garlic Powder
- ½ tbsp Oregano
- 1 tsp Salt
For the Couscous
- 1 cup Couscous
- Saffron (a pinch)
- 250 ml Hot Water
Instructions
- In a saucepan over medium heat add water, and salt and bring to a boil.
- Add in your washed Moringa leaves and allow to boil over for 2 minutes.
- Drain the excess water and set aside to cool.
- In a processor, add the kuli kuli, powdered pepper, garlic powder, oregano, and salt.
- Pulse these until a smooth powdery consistency is achieved or if you want it crunchy like I did pulse your desired texture.
- In a mixing bowl place the boneless chicken and add 4 tablespoons of kuli kuli spice blend, rubbing it until the chicken is fully coated, drizzle olive oil on the seasoned chicken.
- Transfer the chicken to an Air fryer and roast for 25 mins at 180 degrees.
- Remove the chicken and allow it to rest before slicing.
- In a mixing bowl add couscous and saffron and pour hot water directly on it, set it aside for 5 minutes to swell.
- In a mixing bowl add cooked moringa leaves, sliced onions, cherry tomatoes, and kuli kuli spice blend, stir it up to distribute evenly.
- In a serving bowl dish out the couscous, and moringa salad and carefully place the chicken on the side.
- Kwadon Zogale is ready, Enjoy!