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How to make Chargrilled moroccan chicken with roast carrot and chickpea salad

Yield = 4
Prep time: 0:25
Cook time: 0:24
Total time: 0:49

Ingredients

  • 2 bunches baby (Dutch) carrots, trimmed, scrubbed
  • 1 1/2 tablespoons olive oil
  • 4 x 170g skinless chicken breast fillets
  • 1 tablespoon sumac (see note)
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon honey
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/2 cup (80g) sunflower seeds, toasted
  • 1 cup flat-leaf parsley leaves

Method

  • Step 1 Preheat the oven to 180C. Spread the carrots on a baking tray in a single layer. Season, then drizzle over 1 tablespoon oil and 2 tablespoons water. Roast for 10-12 minutes until the carrots soften slightly.
  • Step 2 Meanwhile, lightly oil a chargrill pan with the remaining olive oil. Heat over medium-high heat. Season the chicken with sea salt and freshly ground black pepper and rub with the sumac. Cook for 3-4 minutes each side until browned.
  • Step 3 Remove the tray from the oven, turn the carrots then place the chicken on top. Roast for a further 10-12 minutes until the chicken is cooked through.
  • Step 4 Whisk the vinegar, garlic and honey together in a large bowl. Season, then add chickpeas, sunflower seeds, parsley and carrots and toss to combine. Divide salad among plates, then top with the chicken.