Bring the flavours of Morocco home with exotically spiced chicken, chickpea and pumpkin salad.
- Preheat oven to 200°C. Combine the chicken, cumin, paprika, ground coriander, cinnamon and half the oil in a large bowl. Cover and set aside for 15 minutes.
- Place the pumpkin on an oven tray and drizzle with half the remaining oil. Season with salt and pepper. Bake in oven for 20 minutes or until golden and tender.
- Cook the broad beans in boiling water for 3 minutes or until tender. Refresh under cold running water. Drain and peel.
- Heat a frying pan over medium-high heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minute to rest.
- Place the pumpkin, broad beans, chickpeas, coriander and mint in a large bowl. Drizzle with lemon juice and remaining oil. Gently toss to combine.
- Place the salad among serving plates. Top with chicken to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set