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Moroccan spiced chicken on chickpea and pumpkin salad
Moroccan spiced chicken on chickpea and pumpkin salad
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Transport yourself to Morocco with spiced chicken, chickpea, and pumpkin salad.
Ingredients:
  • 4 small (about 700g) chicken breast fillets
  • 1 tsp cumin seeds, crushed
  • 2.50 gm sweet paprika
  • 500g butternut pumpkin, seeded, peeled, cut into 2cm pieces
  • 500g frozen broad beans
  • 400g can chickpeas, rinsed, drained
  • 1 bunch coriander, leaves picked
  • 125.00 ml round mint leaves
  • 21.00 gm lemon juice
Instructions:
  • Preheat oven to 200°C. Marinate chicken with cumin, paprika, ground coriander, cinnamon, and half of the oil in a large bowl. Let it sit covered for 15 minutes.
  • Place the pumpkin on a baking tray and generously drizzle with half of the remaining oil. Season with salt and pepper. Roast in the oven for 20 minutes, or until the pumpkin is golden and tender.
  • Boil the broad beans until tender, about 3 minutes. Immediately cool them in cold water, then peel the skin off.
  • Preheat a frying pan over medium-high heat. Cook the chicken for 3-4 minutes on each side until fully cooked. Place the cooked chicken on a plate, cover it with foil, and let it rest for 5 minutes.
  • Combine the pumpkin, broad beans, chickpeas, coriander, and mint in a large bowl. Drizzle with lemon juice and remaining oil, then gently toss to mix.
  • Distribute the salad onto individual plates and garnish with chicken before serving.

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