Chargrilled Moroccan chicken with roast carrot and chickpea salad
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What’s for dinner? How about treating yourself to a taste of culinary paradise with a dish that will whisk you away to the exotic flavours of Morocco? This Chargrilled Moroccan Chicken with Roast Carrot and Chickpea Salad is the perfect escape for your taste buds! The chicken breasts are perfectly grilled to juicy perfection, infused with a blend of spices that will transport your taste buds to the bustling streets of Marrakech.
And that’s just the chicken! Accompanying this savoury chicken is a colourful salad with roasted carrots and plump chickpeas. So, if you’re ready to cook, let’s get started.
Ingredients:
2 bunches of baby carrots, trimmed, scrubbed
1 1/2 tbsp olive oil
4 x 170g skinless chicken breast fillets
1 tbsp sumac
2 tbsp white wine vinegar
1 garlic clove, crushed
1 tsp honey
2 x 400g cans chickpeas, rinsed, drained
1/2 cup (80g) sunflower seeds, toasted
1 cup flat-leaf parsley leaves
Instructions:
1. Preheat your oven to 180C.
2. Spread the carrots on a baking tray in a single layer. Season them with salt and pepper, and drizzle with 1 tablespoon of oil and 2 tablespoons of water. Roast for 10-12 minutes until the carrots have softened slightly.
3. While the carrots are roasting, lightly oil a chargrill pan with the remaining olive oil. Heat it over medium-high heat. Season the chicken with salt, pepper, and rub it with sumac. Cook the chicken for approximately 3-4 minutes on each side until nicely browned.
4. Remove the tray from the oven. Turn the carrots, and place the cooked chicken on top of them. Put the tray back in the oven and continue roasting for another 10-12 minutes or until the chicken is cooked through.
5. Whisk together the vinegar, garlic, and honey in a large bowl. Season the mixture with salt and pepper, then add the chickpeas, sunflower seeds, parsley, and roasted carrots. Toss to combine.
6. Divide the salad among plates, then top with the chicken.
7. Serve and enjoy!
Optional Ways to Make the Dish Extra Special:
1. Add a pinch of cumin to the dressing for a subtle earthy flavour.
2. Serve with a side of couscous for a more filling meal.
3. Drizzle with creamy tahini and lemon dressing for extra creaminess.
4. Top with a sprinkle of feta cheese for a salty finish.
Note:
Sumac is a lemony Middle Eastern spice from supermarkets and spice shops. Click here to buy it from Woolworths’ online store.
And that’s just the chicken! Accompanying this savoury chicken is a colourful salad with roasted carrots and plump chickpeas. So, if you’re ready to cook, let’s get started.
Ingredients:
2 bunches of baby carrots, trimmed, scrubbed
1 1/2 tbsp olive oil
4 x 170g skinless chicken breast fillets
1 tbsp sumac
2 tbsp white wine vinegar
1 garlic clove, crushed
1 tsp honey
2 x 400g cans chickpeas, rinsed, drained
1/2 cup (80g) sunflower seeds, toasted
1 cup flat-leaf parsley leaves
Instructions:
1. Preheat your oven to 180C.
2. Spread the carrots on a baking tray in a single layer. Season them with salt and pepper, and drizzle with 1 tablespoon of oil and 2 tablespoons of water. Roast for 10-12 minutes until the carrots have softened slightly.
3. While the carrots are roasting, lightly oil a chargrill pan with the remaining olive oil. Heat it over medium-high heat. Season the chicken with salt, pepper, and rub it with sumac. Cook the chicken for approximately 3-4 minutes on each side until nicely browned.
4. Remove the tray from the oven. Turn the carrots, and place the cooked chicken on top of them. Put the tray back in the oven and continue roasting for another 10-12 minutes or until the chicken is cooked through.
5. Whisk together the vinegar, garlic, and honey in a large bowl. Season the mixture with salt and pepper, then add the chickpeas, sunflower seeds, parsley, and roasted carrots. Toss to combine.
6. Divide the salad among plates, then top with the chicken.
7. Serve and enjoy!
Optional Ways to Make the Dish Extra Special:
1. Add a pinch of cumin to the dressing for a subtle earthy flavour.
2. Serve with a side of couscous for a more filling meal.
3. Drizzle with creamy tahini and lemon dressing for extra creaminess.
4. Top with a sprinkle of feta cheese for a salty finish.
Note:
Sumac is a lemony Middle Eastern spice from supermarkets and spice shops. Click here to buy it from Woolworths’ online store.
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