Moroccan Chicken Salad For A Starry Night - cooking recipe

Ingredients

2 whole chicken breasts
1 large red bell pepper, thinly sliced (may also use orange or yellow peppers)
1 red onion, thinly sliced
1 tablespoon toasted cumin seed, ground
1/4 - 1/2 teaspoon cayenne
1 teaspoon paprika
2 tablespoons garlic, finely minced
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 cup chicken broth
2 tablespoons olive oil
1/2 cup cilantro, finely minced
1/2 cup fresh Italian parsley, finely minced
salt and pepper
1/4 cup kalamata olive (or Nicoise olives)

Preparation

Roast, broil, or poach the chicken breast. When it cools, bone and skin it and shred the meat into bite size pieces.
In a bowl, combine the chicken, bell pepper, and onion. Chill, covered.
Mix the cumin, cayenne, paprika, and garlic. Whisk in lemon juice, vinegar, broth, and olive oil.
Stir in the cilantro, parsley, and salt and pepper to taste.
Remove the chicken from the refrigerator and pour the vinaigrette over and toss. Garnish with olives. Enjoy!