Chargrilled moroccan chicken with roast carrot and chickpea salad
Cuisine: Indian
Author: EasyRecipes .
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serve grilled chicken breasts with crunchy carrot salad and everyone will be asking for more!
Ingredients
  • 2 bunches baby (Dutch) carrots, trimmed, scrubbed
  • 1½ tbs olive oil
  • 4 x 170g skinless chicken breast fillets
  • 1 tbs sumac (see note)
  • 2 tbs white wine vinegar
  • 1 garlic clove, crushed
  • 1 tsp honey
  • 2 x 400g cans chickpeas, rinsed, drained
  • ½ cup (80g) sunflower seeds, toasted
  • 1 cup flat-leaf parsley leaves
Instructions
  1. Preheat the oven to 180°C. Spread the carrots on a baking tray in a single layer. Season, then drizzle over 1 tbs oil and 2 tbs water. Roast for 10-12 minutes until the carrots soften slightly.
  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.
  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.
  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.
Notes
Sumac is a lemony, Middle Eastern spice from supermarkets and spice shops (see related article).
Recipe by Mithila.net at https://www.mithila.net/non-veg-recipes/chargrilled-moroccan-chicken-roast-carrot-chickpea-salad-5220.html