adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chargrilled moroccan chicken with roast carrot and chickpea salad
Chargrilled moroccan chicken with roast carrot and chickpea salad
0 Likes
Prep Time:
25 minutes
Cook Time:
24 minutes
Total Time:
49 minutes
Grilled chicken paired with vibrant carrot salad is sure to leave everyone craving seconds!
Ingredients:
  • 2 bunches baby (Dutch) carrots, trimmed, scrubbed
  • 27.30 gm olive oil
  • 4 x 170g skinless chicken breast fillets
  • 20.00 ml sumac (see note)
  • 40.00 ml white wine vinegar
  • 7.20 gm honey
  • 2 x 400g cans chickpeas, rinsed, drained
  • 80g sunflower seeds
  • 250.00 ml flat-leaf parsley leaves
Instructions:
  • Preheat the oven to 180C. Arrange the carrots in a single layer on a baking tray. Season them, and then evenly coat with 1 tablespoon of oil and 2 tablespoons of water. Roast for 10-12 minutes until the carrots start to soften.
  • Prepare the chargrill pan with a light coating of olive oil and heat over medium-high heat. Season the chicken generously with sea salt, freshly ground black pepper, and sumac. Sear each side for 3-4 minutes until beautifully browned.
  • After taking the tray out of the oven, gently toss the carrots then nestle the chicken on top. Continue roasting for an additional 10-12 minutes until the chicken is fully cooked.
  • In a large bowl, combine vinegar, garlic, honey, and season with salt and pepper. Add chickpeas, sunflower seeds, parsley, and carrots, mixing well. Plate the salad mixture and top with chicken before serving.

Similar Recipes