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Moroccan chicken bowl
Moroccan chicken bowl
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Protein-rich Moroccan chicken bowl with flavorful roast veggies - perfect for an easy and tasty weeknight dinner!
Ingredients:
  • 1/2 small Kent pumpkin, cut into thin wedges
  • 1 red onion, cut into thin wedges
  • 1 large eggplant, cut into 2.5cm pieces
  • 165g (1 cup) cracked freekeh
  • 2 tsp Moroccan seasoning
  • 2 large chicken breast fillets
  • 4 mini pita breads, cut into thin strips
  • 75g punnet pomegranate seeds
  • 125.00 ml chopped fresh continental parsley
  • 62.50 ml chopped fresh coriander
  • 80ml (1/3 cup) fresh lemon juice
  • 90g (1/3 cup) natural yoghurt
  • 24.00 gm tahini
  • 20.00 ml pistachios, toasted, chopped
Instructions:
  • Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. Spread pumpkin and onion on one tray and eggplant on the other. Drizzle oil over them and roast eggplant for 20-25 minutes and pumpkin and onion for 30-35 minutes until golden and tender.
  • Cook the freekeh in a saucepan of boiling water for 15-20 minutes until tender. Drain and let it cool before transferring to a bowl.
  • 1. Preheat a non-stick frying pan over medium heat. Season the chicken with Moroccan seasoning and spray lightly with oil. Sear on one side for 2 minutes until golden brown. Transfer to a lined baking tray, uncooked side down, and bake for 10 minutes until fully cooked. Let it rest for 5 minutes before slicing thickly.
  • Place the pita strips neatly on a baking tray and generously spray them with oil. Bake until crispy, approximately 5 minutes. Allow them to cool before serving.
  • Mix the pomegranate seeds, parsley, coriander and half of the lemon juice into the freekeh. Season with salt and toss well to combine. In a small bowl, whisk together the yogurt, tahini, and the rest of the lemon juice.
  • Transfer the freekeh mixture, pumpkin, onion, eggplant, chicken, and pita into individual serving bowls. Drizzle with dressing and sprinkle pistachios on top for added flavor and texture.

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