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Monday, December 3, 2018

SPICED CHICKEN WITH ROASTED PUMPKIN AND CHICKPEAS COUSCOUS BOWL


I know its quite a mouthful, the recipe name. I love beautiful photos on Instagram about bowl food. Or Buddha bowl or rice bowl. I wanted to create a bowl like that but usually, rice for dinner doesn't go very well especially with my little one who takes ages to finish a meal, 45 minutes to be exact. Anyway, I made a couscous bowl with keeping Morrocan flavors in my mind.
The chicken is rubbed with a Morrocan spice mix and the pumpkin is also roasted with almost the same spices.  I Baked the chicken along with the pumpkin and chickpeas.  You can grill the chicken if you like. But one thing you have to keep in mind is to make sure you don't dry out the chicken as chicken breast tends to go dry very fast.

Roasting the pumpkin and chickpeas along with the chicken saves time and less washing up

Roasted pumpkin
The pumpkin doesn't take long to roast when you cut it into small bite-size cubes.  Served the chicken, the toasted pumpkin and chickpeas on some couscous with a simple tomato cucumber salad along with a minty yogurt sauce.



Yield: 4

Spiced chicken, roasted pumpkin and chickpeaS couscous bowl

Prep time: 20 mins Cook time: 30 min Total time: 50 mins

ingredients:

Spiced Chicken
  • 3 chicken breasts, boneless, skinless
     1/4 tsp turmeric
      2tsp ground cumin
      2tsp ground coriander
      1/2 tsp finely grated ginger
      1/4 tsp cinnamon
      1 tsp chili powder
      1 tsp honey
      1 tbsp olive oil
      salt to taste
Roasted Pumpkin and chickpeas
  • 400g pumpkin cut into bite-size cubes
    1 cup chickpeas ( canned or boiled ones)
    1/4 tsp turmeric
    1/2 tsp chilli flakes
    1 tsp cumin seeds
    pepper
    1 tbsp olive oil
Salad

  • 2 plum tomatoes, chopped
    1 small cucumber, chopped
    1 spring onion ( or small onion) chopped
     lime juice (1/2 lime)
Couscous
  • 1 1/4 cup couscous
    1 1/2 cups boiling water
    salt 
    1 tsp olive oil
Yogurt sauce
  • 1 cup yogurt ( plain)
     1 garlic clove, grated
     2 tbsp finely chopped mint leaves
      lime juice

instructions:

Roasting Chicken , pumpkin and chickpeas.
  1. Mix all the spice rub ingredients and rub it all over the chicken breast and leave to marinate for 15- 30 minutes.
  2. While the chicken marinades, mix the pumpkin and chickpeas with the chili flakes, cumin seeds turmeric, salt, pepper, and olive oil. 
  3. Take a large baking tray, layer the pumpkin chickpea mix in one layer on one side of the tray, then place the chicken pieces on the other side of the tray. Pop into a hot oven ( about 20 degrees C) for about 45 minutes, till chicken is cooked through and the pumpkin is cooked and slightly golden.
    Once cooked, remove the chicken pieces and leave to rest, place the pumpkin and chickpea into a bowl.
Couscous
  1. Add some boiling water  ( about 1/4 cup ) into the empty baking pan which you cooked the chicken and vegetables. Swirl around and pour the whole contents into a large bowl. Add the couscous, salt and olive oil and the remaining hot water and cover and set aside.
Salad
  1. Mix all the ingredients. season with salt and pepper. set aside
Yogurt sauce
  1. Mix the yogurt with the garlic, mint, salt and a little lime juice and tiny bit pepper. 
To assemble the bowl
  1. To assemble, fluff the couscous and add a good spoonful on couscous, then slice the chicken into thin slices and arrange on one side of the bowl. Add a helping of salad, then a helping of pumpkin and chickpeas. Finally, Spoon some yogurt sauce into the middle. 
Created using The Recipes Generator

2 comments:

  1. That's a bowl of goodness and deliciousness! Have a wonderful week ahead, Nammi.

    ReplyDelete
  2. this sounds delicious ! chickpeas and couscous!

    ReplyDelete

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