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Moroccan chicken, kisir, and corn salad: Recipes from Chefs in Schools

There is a quiet revolution happening in school canteens across the nation. It’s a movement led by dedicated chefs who believe that a school lunch should be more than just fuel; it should be an education, a celebration, and a source of genuine joy. At the heart of this movement is an organization called Chefs in Schools. This brilliant initiative trains and places professional chefs in school kitchens, transforming the way children experience food. Their mission is simple yet profound: to ensure every child, regardless of their background, has access to fresh, delicious, and nutritionally balanced meals that inspire a lifelong positive relationship with food.

The philosophy of Chefs in Schools is rooted in the idea that the lunch hour is a critical part of the school day. It’s a chance to broaden horizons, introduce new flavors, and teach children where their food comes from. Instead of bland, beige processed foods, they serve vibrant, colorful dishes made from scratch. They don’t just feed children; they nurture their curiosity and expand their palates, one meal at a time. The food is designed to be comforting and familiar, yet also exciting and educational. It’s a delicate balance, and one they achieve with remarkable skill and passion.

Today, we are stepping into their world to explore three standout recipes that perfectly encapsulate the Chefs in Schools ethos. These dishes are not just tasty; they tell a story. They represent a global palate, a focus on whole ingredients, and a deep understanding of how to make healthy food irresistible to even the most discerning young critic. We will be journeying from the aromatic, spice-laden streets of Morocco with a soul-warming Moroccan Chicken, to the fresh, zesty tables of Turkey with a vibrant Kisir salad, and finally to a sweet and crunchy Corn Salad that proves simplicity can be utterly sublime.

This is more than just a collection of recipes. It is an invitation to bring the spirit of Chefs in Schools into your own kitchen. These are dishes designed to be cooked in large batches, to be economical, and to be loved by a crowd. They are packed with nutrients, full of flavor, and offer a wonderful opportunity to gather around the table with family and friends. So, tie on your apron, sharpen your knives, and let’s begin this culinary adventure, learning from the chefs who are changing the world, one school dinner at a time.

The Heart of the Meal: Moroccan Chicken

The first recipe, and the undeniable star of this trio, is the Moroccan Chicken. This dish is a masterclass in how to introduce complex, aromatic spices in a way that is warm, inviting, and not overwhelmingly hot for children. It’s a dish that fills the entire kitchen with an intoxicating aroma of cumin, coriander, and cinnamon, promising something truly special. For the chefs at Chefs in Schools, this recipe is a powerful tool. It’s a gateway to discussing different cultures, geography, and the history of the spice trade, all while serving a meal that is deeply nourishing and satisfying.

The beauty of Moroccan Chicken lies in its simplicity and its forgiving nature. It’s a one-pot wonder, making it perfect for a busy school kitchen or a hectic weeknight at home. The chicken becomes incredibly tender, simmering in a rich, savory sauce studded with sweet apricots or prunes, salty olives, and the bright, tangy punch of preserved lemon. It’s a symphony of flavors and textures, a perfect balance of sweet, savory, sour, and salty. Served alongside fluffy couscous or crusty bread to mop up the delicious sauce, it’s a complete meal that feels both comforting and exotic.

Let’s delve into the components that make this dish so special. The chicken provides lean protein, essential for growing bodies. The onions and garlic form a flavorful base, while the ginger adds a warm, zesty note. Then come the spices. A good ras el hanout blend is key here. This North African spice mix, whose name translates to “head of the shop,” typically includes a complex array of spices like cumin, coriander, cinnamon, turmeric, cardamom, and cloves. It’s this blend that gives the dish its characteristic warmth and depth. The tomatoes add a tangy sweetness and create the luscious sauce, while a touch of honey or sugar balances the acidity and complements the spices. The olives and preserved lemon are what truly elevate the dish, providing a briny, umami-rich counterpoint to the sweetness of the fruit and the warmth of the spices.

This recipe is also incredibly adaptable. You can use chicken thighs or drumsticks for a richer flavor, or chicken breasts for a leaner option. It can be made on the stovetop, in the oven, or even in a slow cooker, making it accessible for every level of home cook. It’s a dish that tastes even better the next day, as the flavors continue to meld and deepen, making it ideal for batch cooking and meal planning. In the context of a school, it’s a dish that can be prepared in advance, freeing up time for the chefs to focus on fresh salads and other accompaniments. It is, in every sense, a hero dish.

Chefs in Schools Moroccan Chicken Recipe

This version is designed for a large group but can be easily scaled down. The focus is on building layers of flavor without excessive fuss.

Ingredients:

For the chicken and spice mix:

• 2 kg chicken pieces, a mix of thighs and drumsticks, skin on or off
• 3 tablespoons olive oil or rapeseed oil
• 4 large onions, finely chopped
• 6 cloves of garlic, minced or grated
• A thumb-sized piece of fresh ginger, peeled and grated
• 2 tablespoons ras el hanout spice blend
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• A pinch of cinnamon (optional, but recommended)
• 1 teaspoon salt
• 1 teaspoon black pepper

For the sauce and finishing touches:

• 2 x 400g tins of chopped tomatoes
• 500ml good-quality chicken or vegetable stock
• 2 tablespoons tomato puree
• 1 tablespoon honey or maple syrup
• 150g dried apricots or prunes, halved
• 100g pitted green or black olives
• 1 preserved lemon, pulp removed, rind finely chopped (or the zest of 1 lemon and a splash of lemon juice as a substitute)
• A large handful of fresh coriander or parsley, chopped, to serve

Method:

1. Prepare the Chicken: Pat the chicken pieces dry with kitchen paper. This helps them brown nicely. In a very large, heavy-bottomed pot or casserole dish, heat the olive oil over a medium-high heat. Working in batches if necessary to avoid overcrowding the pan, brown the chicken pieces on all sides until golden. This step is crucial for developing a deep, savory flavor. Remove the chicken from the pot and set it aside.
2. Build the Flavor Base: Reduce the heat to medium. Add the chopped onions to the same pot and cook gently for 10-15 minutes, stirring occasionally, until they are soft, translucent, and sweet. Add the minced garlic and grated ginger and cook for another two minutes until fragrant. Be careful not to let the garlic burn.
3. Toast the Spices: Add the ras el hanout, turmeric, cumin, coriander, and cinnamon (if using) to the pot. Stir constantly for about one minute until the spices are toasted and release their incredible aroma. This is another key step for building flavor.
4. Create the Sauce: Pour in the chopped tomatoes, chicken stock, and tomato puree. Add the honey or maple syrup, salt, and pepper. Stir everything together to combine, scraping up any browned bits from the bottom of the pot. Bring the sauce to a gentle simmer.
5. Simmer the Chicken: Return the browned chicken pieces to the pot, nestling them down into the sauce. Add the halved apricots or prunes. Bring the liquid back to a simmer, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook gently for 45 minutes to an hour, or until the chicken is cooked through and incredibly tender.
6. Final Touches: Once the chicken is cooked, stir in the olives and the finely chopped preserved lemon rind. Let it simmer for another 5-10 minutes, uncovered, to allow the sauce to thicken slightly and the flavors to meld.
7. Serve: Taste the sauce and adjust the seasoning if necessary. You might want a little more salt, a squeeze of lemon juice for brightness, or a touch more honey for sweetness. Scatter the chopped fresh coriander or parsley over the top just before serving. This dish is fantastic served with fluffy couscous, quinoa, or warm flatbreads.

The Vibrant Companion: Kisir (Turkish Bulgur Salad)

To accompany the rich and savory Moroccan Chicken, we turn to a dish that is its perfect opposite in every way: bright, fresh, zesty, and utterly refreshing. This is Kisir, a classic Turkish salad made from fine bulgur wheat. For the team at Chefs in Schools, Kisir is a nutritional powerhouse and a fantastic way to introduce children to whole grains and a wide array of fresh herbs and vegetables. It’s a salad that sings with flavor, yet is incredibly simple and economical to make.

Kisir is a staple in Turkish homes, often served as part of a mezze spread or as a light lunch in its own right. Its base is fine bulgur wheat, which is not technically a grain but the whole wheat kernel that has been parboiled, dried, and cracked. It’s incredibly high in fiber and protein and has a wonderful, nutty flavor and satisfying chewy texture. Unlike larger bulgur, the fine variety used in kisir doesn’t require much cooking; it simply rehydrates in hot water or broth, absorbing the flavors around it.

The magic of kisir lies in its vibrant dressing. It’s a punchy combination of tomato paste, which gives it a deep color and savory flavor, and pomegranate molasses, a thick, tangy, and slightly sweet syrup that is the secret weapon in much of Middle Eastern and Mediterranean cooking. This is balanced with fresh lemon juice, good olive oil, and a medley of finely grated fresh vegetables like tomato, cucumber, and onion. Then comes an abundance of fresh herbs, usually parsley and mint, which bring a burst of green, aromatic freshness.

This salad is a dream for school kitchens. It can be made in a huge batch, it holds up beautifully in the fridge for a few days (the flavors actually improve over time), and it’s a fantastic way to use up leftover vegetables. It’s also naturally very appealing to children, with its bright red color and interesting texture. It’s a hands-on salad, often eaten by scooping it up with a piece of lettuce, which adds an element of fun to mealtime. Nutritionally, it ticks all the boxes: whole grains, vegetables, healthy fats, and a dose of fresh herbs. It provides a wonderful, cooling contrast to the warm, spiced chicken, creating a perfectly balanced and exciting plate of food.

Chefs in Schools Kisir Recipe

This recipe is designed to be made in a large batch. The key is to taste and adjust the seasoning as you go, as the potency of tomato paste and pomegranate molasses can vary.

Ingredients:

• 250g fine bulgur wheat
• 250ml hot water or vegetable stock
• 2 tablespoons tomato puree
• 2 tablespoons pomegranate molasses
• 4 tablespoons olive oil
• Juice of 2 lemons
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes (or pul biber, optional, for a little warmth)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 spring onions, finely chopped
• 1 bunch of fresh parsley, finely chopped
• Half a bunch of fresh mint, finely chopped
• 2-3 ripe tomatoes, finely grated on the large holes of a box grater (or 200g chopped tomatoes)
• 1 cucumber, finely grated and excess water squeezed out
• Lettuce leaves or romaine hearts, for serving

Method:

1. Hydrate the Bulgur: Place the fine bulgur wheat in a large heatproof bowl. Pour over the hot water or stock, stir once, and then cover the bowl with a plate or cling film. Set aside for 15-20 minutes, or until all the liquid has been absorbed and the bulgur is tender and fluffy.
2. Prepare the Dressing: While the bulgur is soaking, in a small bowl or jug, whisk together the tomato puree, pomegranate molasses, olive oil, lemon juice, ground cumin, red pepper flakes (if using), salt, and pepper.
3. Combine the Ingredients: Once the bulgur is ready, fluff it up with a fork. Add the chopped spring onions, parsley, mint, grated tomato, and squeezed cucumber to the bowl with the bulgur.
4. Mix It All: Pour the dressing over the bulgur and vegetable mixture. Using your hands is often the best way to do this, as it helps to combine everything thoroughly and break down the bulgur slightly, giving kisir its characteristic texture. Mix until everything is well combined and the bulgur has taken on a reddish hue from the tomato paste.
5. Rest and Chill: Cover the kisir and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld. This is an important step, so don’t skip it.
6. Serve: Before serving, give the kisir a final stir and taste it again. Adjust the seasoning with more salt, lemon juice, or pomegranate molasses if needed. To serve, spoon the kisir onto a platter and use the back of a spoon to create a decorative pattern on top. Garnish with extra parsley or mint leaves and a drizzle of olive oil. Serve with crisp lettuce leaves for scooping.

The Sweet and Crunchy Finale: Simple Corn Salad

Our final dish is a testament to the Chefs in Schools philosophy that sometimes the simplest things are the best. This is a straightforward, vibrant, and utterly delicious corn salad. Its purpose on the plate is threefold: to add a pop of brilliant color, to provide a contrasting sweet crunch, and to serve as a gentle, accessible entry point for children who might be wary of more complex salads.

Corn is a vegetable that is almost universally loved by children. Its natural sweetness makes it an easy sell, and its bright yellow hue is visually appealing. In this salad, the sweet corn is paired with the crispness of bell peppers and the sharp bite of red onion, all tied together with a light, zesty lime dressing. It’s a no-cook salad that can be assembled in minutes, making it a lifesaver on a busy day.

In a school setting, this salad is a fantastic way to add another portion of vegetables to the plate without any fuss. It can be made with fresh corn cut from the cob in the summer, or with frozen or tinned corn during the rest of the year, making it a year-round, budget-friendly option. The addition of bell peppers adds a fantastic dose of Vitamin C, while the red onion provides a subtle, savory depth that prevents the salad from being one-dimensionally sweet.

The dressing is intentionally simple. A good quality olive oil, the fresh zing of lime juice, and a tiny pinch of salt and sugar or honey are all that’s needed to let the main ingredients shine. A handful of fresh coriander or cilantro can be added for those who enjoy its flavor, adding another layer of herbal freshness. This salad is the perfect supporting act to the Moroccan Chicken and Kisir. It cuts through the richness of the chicken and complements the tangy flavors of the kisir, creating a harmonious and well-rounded meal that is as pleasing to the eye as it is to the palate. It’s a reminder that healthy food doesn’t have to be complicated to be wonderful.

Chefs in Schools Corn Salad Recipe

This recipe is easily scalable and endlessly adaptable. Feel free to add other ingredients like black beans, avocado, or jalapeños for adults.

Ingredients:

• 4 cups of corn kernels (fresh, frozen and thawed, or tinned and drained)
• 1 red bell pepper, finely diced
• 1 yellow or orange bell pepper, finely diced
• Half a red onion, very finely diced
• A large handful of fresh coriander (cilantro), chopped (optional)
• For the dressing:
  • 3 tablespoons olive oil
  • Juice of 2 limes
  • Half a teaspoon of salt
  • Quarter of a teaspoon of black pepper
  • A pinch of sugar or honey (to balance the acidity of the lime)

Method:

1. Prepare the Vegetables: If using fresh corn, blanch the cobs in boiling water for 3-4 minutes, then plunge them into ice water. Once cool, cut the kernels off the cob. If using frozen corn, simply thaw it and drain well. If using tinned corn, drain it thoroughly.
2. Combine the Salad Ingredients: In a large bowl, combine the corn kernels, finely diced red and yellow bell peppers, and the finely diced red onion. If you are using it, add the chopped fresh coriander.
3. Make the Dressing: In a small jar or bowl, combine the olive oil, lime juice, salt, pepper, and a pinch of sugar or honey. Shake or whisk well until the dressing is emulsified.
4. Dress the Salad: Pour the dressing over the corn and pepper mixture. Stir gently until everything is evenly coated.
5. Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld together. Give it a final stir before serving. This salad is best enjoyed on the day it is made, when the vegetables are still crisp.

FAQs

 

General Chefs in Schools Questions

1. What is the main goal of Chefs in Schools?

The primary goal is to transform school food by training and placing professional chefs in school kitchens, ensuring every child has access to fresh, healthy, and delicious meals that educate their palates and improve their well-being.

2. How can I support the work of Chefs in Schools?

You can support them by donating directly through their website, volunteering your time if you are a chef or have relevant skills, or by advocating for better school food standards in your local community.

3. Are these recipes suitable for all school-aged children?

Yes, these recipes are designed to be broadly appealing. They are not overly spicy and focus on familiar ingredients presented in new ways. However, individual preferences vary, and schools always provide alternatives for children with specific dietary needs or dislikes.

4. Do these recipes meet national school food standards?

Yes, the recipes developed by Chefs in Schools are created to comply with, and often exceed, the national school food standards, ensuring they are nutritionally balanced for growing children.

5. Where do Chefs in Schools source their ingredients?

They prioritize sourcing fresh, seasonal, and local ingredients wherever possible, working with suppliers who share their commitment to quality and sustainability.

Moroccan Chicken Specific Questions

6. Can I make this Moroccan chicken recipe in a slow cooker?

Absolutely. After browning the chicken and sautéing the onions and spices, transfer everything to the slow cooker, including the tomatoes, stock, and apricots. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the olives and preserved lemon for the last 30 minutes.

7. What is ras el hanout, and where can I find it?

Ras el hanout is a North African spice blend. You can find it in most supermarkets, in the world foods aisle, or online. If you can’t find it, you can make your own by mixing equal parts of cumin, coriander, turmeric, and a pinch of cinnamon and cardamom.

8. I don’t have preserved lemon. What can I use instead?

The best substitute is the zest of one whole lemon and a tablespoon of fresh lemon juice added towards the end of cooking. It won’t be the same, but it will provide a similar tangy, citrusy brightness.

9. Can I use chicken breasts instead of thighs and drumsticks?

Yes, you can. However, chicken breasts can dry out if overcooked. Reduce the simmering time to 20-25 minutes, or until the breasts are cooked through. Thighs and drumsticks are more forgiving and stay juicier.

10. Is this dish very spicy?

No, it is not designed to be hot. The spices are warm and aromatic, not fiery. The recipe does not include chili, but you could add a pinch of cayenne pepper or some chopped fresh chili if you prefer a bit of heat.

11. Can I add other vegetables to the Moroccan chicken?

Certainly. Chopped carrots, sweet potatoes, or butternut squash work beautifully. Add them along with the onions so they have time to soften. Chickpeas are also a great addition for extra fiber and protein; add them with the olives.

12. How long does the cooked Moroccan chicken last in the fridge?

It will keep well in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and often taste even better the next day.

13. Can I freeze this dish?

Yes, Moroccan chicken freezes very well. Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

14. What’s the best way to reheat it?

Reheat it gently in a saucepan on the stovetop over a low-to-medium heat, or in the microwave. Add a splash of water or stock if the sauce has become too thick.

15. What can I serve with it besides couscous?

It’s also delicious with fluffy rice, quinoa, or warm, crusty bread for dipping into the sauce. A simple green salad on the side would also be lovely.

Kisir Specific Questions

16. What is the difference between fine and coarse bulgur wheat?

Fine bulgur is used for salads like kisir and tabbouleh because it rehydrates quickly and has a soft texture. Coarse bulgur takes longer to cook and has a chewier texture, more like rice or a grain pilaf. It’s important to use fine bulgur for this recipe.

17. Where can I buy fine bulgur wheat?

You can find it in Middle Eastern or Mediterranean grocery stores, supermarkets in the world foods or healthy eating aisle, or online.

18. Is kisir gluten-free?

No, bulgur wheat is made from wheat, so it contains gluten. To make a gluten-free version, you could substitute cooked quinoa or a gluten-free grain like millet, though the texture will be different.

19. What is pomegranate molasses?

It’s a thick, tangy, dark syrup made from reduced pomegranate juice. It has a unique sweet-and-sour flavor. Look for it in supermarkets or Middle Eastern food stores.

20. Can I make kisir ahead of time?

Yes, and it’s actually recommended. The flavors need time to meld. You can make it up to 2 days in advance and store it in the refrigerator. Just give it a good stir before serving.

21. My kisir is too dry. What did I do wrong?

You may not have used enough hot water to hydrate the bulgur, or it might have absorbed more liquid than expected. You can fix it by stirring in a little more olive oil, lemon juice, or even a splash of warm water until it reaches the desired consistency.

22. Can I add other vegetables to kisir?

Yes. Finely chopped celery, roasted red peppers from a jar, or even some pomegranate seeds for a burst of sweetness and color would be excellent additions.

23. How long does kisir last in the fridge?

Stored in an airtight container, kisir will last for 3-4 days in the refrigerator.

24. Can I freeze kisir?

It’s not recommended. The texture of the fresh vegetables and herbs will deteriorate upon thawing, making them watery and mushy. It’s best enjoyed fresh.

Corn Salad Specific Questions

25. Is fresh corn better than frozen or tinned for this salad?

Fresh corn in season has the best flavor and texture. However, good-quality frozen corn is an excellent and convenient alternative year-round. Tinned corn is also fine, just be sure to drain it very well to avoid a watery salad.

26. Can I use a different type of onion?

Yes. If red onion is too sharp for your taste, you can use finely chopped spring onions or shallots for a milder flavor.

27. Can I add other ingredients to the corn salad?

This salad is very versatile. You could add a can of rinsed black beans for more protein and fiber, some diced avocado for creaminess (add just before serving), or some chopped jalapeño for a spicy kick.

28. What can I use instead of coriander (cilantro)?

If you’re not a fan of coriander, you can use fresh flat-leaf parsley or even chopped chives instead. Or, you can simply leave the herbs out.

29. How long does the corn salad keep?

It’s best eaten on the day it is made, as the vegetables will lose their crispness over time. However, it will keep in the fridge for up to 2 days.

30. Is this a good salad for a picnic?

It’s an excellent salad for a picnic. It’s sturdy, doesn’t contain mayonnaise, and travels well. Just be sure to keep it in a cool box.

Disclaimer: This content offers general health and nutrition information. It is not intended as medical advice, diagnosis, or treatment. Individual dietary needs vary. Please consult a qualified health professional with any questions about your personal health before implementing new meal plans or dietary changes. You are responsible for ensuring recipes are safe for your specific allergies and dietary needs.