Moroccan chicken bowl

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How to make Moroccan chicken bowl

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:45
  • Total Time : 1:10

Ingredients

  • 1/2 small Kent pumpkin, cut into thin wedges
  • 1 red onion, cut into thin wedges
  • 1 large eggplant, cut into 2.5cm pieces
  • 165g (1 cup) cracked freekeh
  • 2 teaspoons Moroccan seasoning
  • 2 large Lilydale Free Range Chicken Breasts
  • 4 mini pita breads, cut into thin strips
  • 75g punnet pomegranate seeds
  • 1/2 cup chopped fresh continental parsley
  • 1/4 cup chopped fresh coriander
  • 80ml (1/3 cup) fresh lemon juice
  • 90g (1/3 cup) natural yoghurt
  • 1 tablespoon tahini
  • 1 tablespoon pistachios, toasted, chopped

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Arrange pumpkin and onion in one layer on a prepared tray and the eggplant on the other tray. Spray pumpkin, onion and eggplant with oil. Roast eggplant for 20-25 minutes and the pumpkin and onion for 30-35 minutes or until tender and golden.
  • Step 2 Meanwhile, cook freekeh in a saucepan of boiling water for 15-20 minutes, until tender. Drain. Set aside to cool. Transfer to a bowl.
  • Step 3 Heat a non-stick frying pan over medium heat. Sprinkle the Moroccan seasoning over the chicken and spray with oil. Cook on one side for 2 minutes or until golden brown. Place on a lined baking tray, uncooked side down, and roast for 10 minutes or until cooked through. Rest for 5 minutes, then thickly slice.
  • Step 4 Arrange the pita strips on a clean baking tray and spray with oil. Bake for 5 minutes or until crisp. Set aside to cool.
  • Step 5 Add the pomegranate seeds, parsley, coriander and half the lemon juice to the freekeh. Season with salt and toss to combine. Combine yoghurt, tahini and remaining lemon juice in a small bowl.
  • Step 6 Divide freekeh mixture, pumpkin, onion, eggplant, chicken and pita among serving bowls. Top with dressing and pistachios.

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