Chargrilled moroccan chicken with roast carrot and chickpea salad

Name: Chargrilled moroccan chicken with roast carrot and chickpea salad
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Ingredients: 2 bunches baby (Dutch) carrots, trimmed, scrubbed; 1 1/2 tbsp olive oil; 4 x 170g skinless chicken breast fillets; 1 tbsp sumac (see note); 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

4.6

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Prep Time: 25 minutes

Cook Time: 24 minutes

Total: 49 minutes

Servings: 4

Cost: $10.23 /serving

Author : Louise Pickford

easy sunflower seeds african

Chargrilled moroccan chicken with roast carrot and chickpea salad

Instructions

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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.

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