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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
Yield: 4
Ingredients: 2 bunches baby (Dutch) carrots, trimmed, scrubbed; 1 1/2 tablespoons olive oil; 4 x 170g skinless chicken breast fillets; 1 tablespoon sumac (see note); 2 tablespoons white wine vinegar; 1 garlic clove, crushed; 1 teaspoon honey; 2 x 400g cans chickpeas, rinsed, drained; 1/2 cup (80g) sunflower seeds, toasted; 1 cup flat-leaf parsley leaves

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25m

24m

Chargrilled moroccan chicken with roast carrot and chickpea salad

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Serve grilled chicken breasts with crunchy carrot salad and everyone will be asking for more!

2 bunches baby (Dutch) carrots, trimmed, scrubbed
1 1/2 tablespoons olive oil
4 x 170g skinless chicken breast fillets
1 tablespoon sumac (see note)
2 tablespoons white wine vinegar
1 garlic clove, crushed
1 teaspoon honey
2 x 400g cans chickpeas, rinsed, drained
1/2 cup (80g) sunflower seeds, toasted
1 cup flat-leaf parsley leaves

Method

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.
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.