Moroccan Chicken Steaks with Sorghum, Carrot-Beet Slaw and Tahini Lemon Dressing

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to high (if using). Combine all sorghum ingredients in a medium pot and bring to the boil. Continue to boil for about 50 minutes, stirring occasionally, or until tender. Drain excess water once cooked. Return to pot, drizzle with olive oil and season with salt and pepper.
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Rub with Moroccan chicken spice mix and a drizzle of olive oil. Season with salt and pepper and set aside.
3. While sorghum cooks, peel and grate the carrots and beetroot. Finely slice the capsicum and spring onion and add all to a large bowl, along with currants, parsley, olive oil and balsamic. Season to taste with salt and pepper and toss well to combine.
4. Heat a drizzle of oil in large fry-pan on mediumhigh heat and cook chicken for 2-3 minutes each side (depending on thickness), until cooked through. Remove from pan and cover with foil to rest for 2-3 minutes before slicing, if desired.
5. While chicken rests, combine yoghurt, lemon juice, honey and tahini (if using) in a small bowl and mix until smooth.
6. To serve, spoon some sorghum or mash onto each plate and top with Moroccan chicken steaks. Serve carrot-beet slaw on the side. Drizzle with tahini lemon dressing or dollop on the side and sprinkle over chopped parsley.