Recipe: Perfect Moroccon chicken roast with chick pea salad

Moroccon chicken roast with chick pea salad. Meanwhile, lightly oil a chargrill pan with the remaining olive oil. Season, then add chickpeas, sunflower seeds, parsley and carrots and toss to combine. Divide salad among plates, then top with the chicken.

Can you smell your kitchen just. Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss. It's brimming with bright Moroccon flavors and packed with fresh veggies. You can have Moroccon chicken roast with chick pea salad using 31 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Moroccon chicken roast with chick pea salad

1. Prepare of Chicken one kg whole n make cuts.
2. Prepare of Salt.
3. Prepare of Spring onions 2 blended.
4. Prepare of Paprika powder.
5. It's of Red chilli pwd.
6. Prepare of Garam masala.
7. You need of G/g paste.
8. It's of Soya sauce.
9. You need of Yogurt.
10. Prepare of Zeera crushed.
11. It's of Vinegar.
12. Prepare of Oil.
13. It's of Meat tenderizer.
14. You need of Assorted veggies of your choice(I used carrots, capsicum n potatoes) carrots n potatoes were boiled.
15. It's of Oil.
16. You need of Salt n black pepper.
17. Prepare of Oregano.
18. It's of Chickpea.
19. Prepare of Pasta 1 cup any shape boiled.
20. You need of Onions chopped.
21. You need of Tomatoes chopped.
22. Prepare of Chicken tikka chunks.
23. You need of Olive oil.
24. You need of Vinegar.
25. Prepare of Lemon juice.
26. It's of Mustard paste.
27. You need of Salt n black pepper 1/4 tsp each.
28. Prepare of Castor sugar.
29. It's of Garlic.
30. You need of Boiled eggs to garnish.
31. Prepare of Salad.

You even get some protein from the almonds and chick peas. Enjoy a delicious fresh salad, inspired by vibrant Moroccan flavours. This salad is filling enough to be a meal on its own. Place butternut, drained chickpeas and chicken breasts in a roasting dish, coat well with olive oil and any leftover spice rub.

Moroccon chicken roast with chick pea salad instructions

1. Marinate chicken with salt, paprika, red chilli, g/g paste, spring onions blended, soya sauce, zeera,meat tenderizer, oil 2 tbsp,vinegar,yogurt n garam masala for 2 hours. Tie its legs with rubberband..
2. Put 2 tbsp oil n fry the chicken only from all sides. Then add in left over marination n cover n cook till done for 30 mins n oil comes on top..
3. For veggies put 1 tsp oil fry veggies n season with salt, pepper n oregano..
4. For salad put chick pea, pasta, onion, tomatoes n chicken chunks in a bowl..
5. Mix ingredients of dressing n pour it mixture it well..
6. Chill for one hour n serve with chicken n veggies..

This beautiful vegan quinoa chickpea salad is based off my favorite meal — possibly my favorite recipe on the blog — the Moroccan Chicken Quinoa Salad. I layer quinoa with crispy Moroccan spiced chickpeas, and sweet roasted beets and butternut squash. Gluten free Moroccan salad with chickpeas and quinoa! Although, I have to give you the backstory on My favorite salads usually involve goat cheese, roasted chickpeas, and potatoes of some sort. Leftover roast chicken is perfect used in this aromatic Moroccan chicken salad recipe.