
Chermoula Roasted Chicken with Beetroot Muhummara
Ready in 30 minutes
• Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 17, 2019.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 17, 2019.
Ingredients
Beetroot
- 1 bunch baby beetroots, halved
- 1 can chickpeas, drained & rinsed
Chicken
- 1 pack chicken breast
- 1 pack chermoula spices
Cucumber Salad
- 1/2 telegraph cucumber, peeled into ribbons
- 1 carrot, peeled into ribbons
- 1/2 bunch mint, leaves picked
- 1 pack sunflower sumac pistachio crumble
To Serve
- 1 pack beetroot muhummara
Steps
-
Preheat oven to 220°C. Prep & cook beetroot. Toss beetroot and chickpeas on a lined oven tray with a drizzle of oil and balsamic vinegar. Season and roast in oven for about 25 minutes, until beetroot is tender and chickpeas are crispy.
-
Prep & cook chicken. Pat chicken dry and season with salt. Coat in chermoula spices. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 1-2 minutes each side, until golden.
-
Once beetroot has had 10 minutes cook time, remove from tray and add chicken to tray with chickpeas. Return tray to oven and cook chicken for 15-20 minutes (depending on thickness), or until cooked through. Rest, covered.
-
Prep cucumber salad. Toss cucumber, carrot, mint and sunflower sumac pistachio crumble in a bowl with a drizzle of olive oil and vinegar. Season to taste.
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Finish chicken. When chicken has rested, thinly slice against the grain.
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Serve beetroot muhummara topped with beetroot, chickpeas, cucumber salad and chicken.
Nutritional Information
Energy |
2351 kj 562 kcal |
---|---|
Protein | 46.4g |
Carbohydrate | 44.5g |
Fat | 19.9g |