Easy Recipe: Delicious Moroccon chicken roast with chick pea salad

Moroccon chicken roast with chick pea salad. 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 even get some protein from the almonds and chick peas.

Divide salad among plates, then top with the chicken. Enjoy a delicious fresh salad, inspired by vibrant Moroccan flavours. This salad is filling enough to be a meal on its own. You can cook Moroccon chicken roast with chick pea salad using 31 ingredients and 6 steps. Here is how you cook that.

Ingredients of Moroccon chicken roast with chick pea salad

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

Place butternut, drained chickpeas and chicken breasts in a roasting dish, coat well with olive oil and any leftover spice rub. For the chickpea and marinade To assemble the salad, place the spinach onto a large serving plate or bowl, layer on the potatoes and chickpeas, then sprinkle the almonds, cranberries and goat cheese over. While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend.

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. The salad tastes infinitely better cold, especially once the flavors have had a chance to marry. I ate it with grilled salmon on one occasion and roasted chicken on another. This simple Moroccan chickpea salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow - a marinated dish such as this often tastes even better the next day!