Recipe: Roasted Moroccan Chicken + Chickpea Salad with Orange Dressing
Roasted Moroccan Chicken + Chickpea Salad with Orange Dressing
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the bowl:
2 cups cooked or 540ml/19oz can chickpeas, drained and rinsed
4 shallots, peeled and sliced into wedges
2 tsp olive oil
Salt and pepper, to taste
4 boneless, skinless chicken breasts, fillet removed
3 carrots
3 cups mixed greens
1 navel orange, peeled and segmented
½ cup cilantro leaves
¼ cup roasted almonds, roughly chopped
¼ cup dried currants or raisins
For the dressing:
¼ cup fresh orange juice
2 tbsp olive oil
1 ½ tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 clove of garlic, minced
For the spice mix:
1 tbsp olive oil
½ tsp cumin
½ tsp ginger
¼ tsp cinnamon
¼ tsp coriander
¼ tsp nutmeg
⅛ tsp cloves
⅛ tsp cayenne
Zest of a lemon
Salt and pepper, to taste
Instructions
Preheat oven to 425 F. Line a large baking sheet with parchment paper.
Place chickpeas on the baking sheet and pat dry with paper towels or a clean tea towel. Add shallots to the baking sheet, drizzle with olive oil, and season with salt and pepper, to taste. Toss to combine. Place in the oven and roast, until chickpeas start to turn golden, about 15 minutes.
Meanwhile, whisk together dressing ingredients in a small bowl or jar. Set aside.
Stir together spice mix ingredients in another small bowl. Pat chicken dry with paper towels, then rub all over with the spice mixture.
When the chickpeas are done, nestle chicken along with the chickpeas and shallots on the baking sheet and return to the oven for another 15 minutes, or until chicken is cooked through. Set chicken aside to rest before slicing into strips.
Peel and trim carrots, then use a vegetable peeler to slice long strips. Alternatively, use a grater to coarsely grate carrots. Place in a large bowl, along with greens, orange slices, cilantro, almonds, and currents. Pour half the dressing over top and toss well to combine.
To serve, divide salad, chickpeas, shallots, and chicken between bowls. Top with remaining dressing and enjoy!
Recipe and Photo credit: Erin Walker