This one’s a breeze to cook and even lovelier to munch! Succulent chicken breast slices, drizzled with honey-chermoula dressing, strewn with fresh mint, and served with a veggie roast of carrot wedges, chickpeas, and onions.
Golden Chermoula Chicken
Golden Chermoula Chicken
with oven-caramelised carrot, crispy chickpeas & a tossed salad
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Carrot
- Chermoula Coconut Dressing
- Chicken
- Chickpeas
- Free-range Chicken Breast
- Fresh Mint
- Onion
- Radish
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
AMBER WEDGES & RUBY TOMATOES
Preheat the oven to 200°C. Place the Carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained Chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY Chickpeas & ONIONS
When the carrots reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed Chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE Chicken
Place a pan that has a lid over a medium heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed salad leaves and sliced Radish to the bowl of tomatoes and give a good toss to coat. Place the chermoula dressing in a small bowl and combine with some seasoning to taste.
A HEARTY HELPING!
Plate up the juicy Chicken slices alongside the carrot wedges and the crispy Chickpeas and onions. Serve the fresh salad on the side and garnish with the fresh, chopped mint. Drizzle the chermoula dressing over the whole lot. What a breeze!
AMBER WEDGES & RUBY TOMATOES
Preheat the oven to 200°C. Place the Carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained Chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY Chickpeas & ONIONS
When the carrots reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed Chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE Chicken
Place a pan that has a lid over a medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed salad leaves and sliced Radish to the bowl of tomatoes and give a good toss to coat. Place the chermoula dressing in a small bowl and combine with some seasoning to taste.
A HEARTY HELPING!
Plate up the juicy Chicken slices alongside the carrot wedges and the crispy Chickpeas and onions. Serve the fresh salad on the side and garnish with the fresh, chopped mint. Drizzle the chermoula dressing over the whole lot. What a breeze!
AMBER WEDGES & RUBY TOMATOES
Preheat the oven to 200°C. Place the Carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained Chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY Chickpeas & ONIONS
When the carrots reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed Chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE Chicken
Place a pan that has a lid over a medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed salad leaves and sliced Radish to the bowl of tomatoes and give a good toss to coat. Place the chermoula dressing in a small bowl and combine with some seasoning to taste.
A HEARTY HELPING!
Plate up the juicy Chicken slices alongside the carrot wedges and the crispy Chickpeas and onions. Serve the fresh salad on the side and garnish with the fresh, chopped mint. Drizzle the chermoula dressing over the whole lot. What a breeze!
AMBER WEDGES & RUBY TOMATOES
Preheat the oven to 200°C. Place the Carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes. Place the drained Chickpeas and onion wedges on a separate roasting tray, coat in oil, and season. Spread out in a single layer and set aside. Place the halved baby tomatoes in a large salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate.
CRISPY Chickpeas & ONIONS
When the carrots reach the halfway mark, give them a shift and return to the oven. Pop in the tray of Chickpeas and onions and cook for the remaining roasting time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised.
PAN FRY THE Chicken
Place a pan that has a lid over a medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices.
PUT TOGETHER THE SALAD & DRESSING
Add the rinsed salad leaves and sliced Radish to the bowl of tomatoes and give a good toss to coat. Place the chermoula dressing in a small bowl and combine with some seasoning to taste.
A HEARTY HELPING!
Plate up the juicy Chicken slices alongside the carrot wedges and the crispy Chickpeas and onions. Serve the fresh salad on the side and garnish with the fresh, chopped mint. Drizzle the chermoula dressing over the whole lot. What a breeze!
Frequently Asked Questions
What is the preparation time for Golden Chermoula Chicken?
The preparation time for Golden Chermoula Chicken with oven-caramelised carrot, crispy chickpeas & a tossed salad is between 20 and 30 minutes.
What is the total time required to make Golden Chermoula Chicken with oven-caramelised carrot, crispy chickpeas & a tossed salad?
The total time required to make Golden Chermoula Chicken with oven-caramelised carrot, crispy chickpeas & a tossed salad is between 40 and 60 minutes.
How many servings does Golden Chermoula Chicken provide?
4 servings
What are the main ingredients in Golden Chermoula Chicken?
Baby Tomatoes, Carrot, Chermoula Coconut Dressing, Chicken, Chickpeas, Free-range Chicken Breast, Fresh Mint, Onion, Radish, Salad Leaves
What is the nutritional information of Golden Chermoula Chicken?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Golden Chermoula Chicken?
AMBER WEDGES & RUBY TOMATOES: Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas and onion wedges in a bowl. Coat in oil, season, and set aside. Place the halved baby tomatoes in a salad bowl with a drizzle of oil and some seasoning. Toss to coat and set aside to marinate. CRISPY CHICKPEAS & ONIONS: When the carrots reach the halfway mark, remove from the oven and give a shift. Scatter over the dressed chickpeas and onions, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the chickpeas and onions should be crispy and the carrots should be cooked through and caramelised. PAN FRY THE CHICKEN: Place a pan that has a lid over a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. Lightly season the slices. PUT TOGETHER THE SALAD & DRESSING: Add the rinsed salad leaves and sliced radish to the bowl of tomatoes and give a good toss to coat. Place the chermoula dressing in a small bowl and combine with some seasoning to taste. A HEARTY HELPING!: Plate up the juicy chicken slices alongside the carrot wedges and the crispy chickpeas and onions. Serve the fresh salad on the side and garnish with the fresh, chopped mint. Drizzle the chermoula dressing over the whole lot. What a breeze!
What should be prepared from my kitchen to make Golden Chermoula Chicken?
Baby Tomatoes, Carrot, Chermoula Coconut Dressing, Chicken, Chickpeas, Free-range Chicken Breast, Fresh Mint, Onion, Radish, Salad Leaves
How many calories does Golden Chermoula Chicken have?
calories
How much fat content does Golden Chermoula Chicken have?
grams
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