AFRICAN-INSPIRED CHICKEN & CHICKPEA BOWL
MAKES 6 SERVINGS
| (4) 6oz. African-Inspired Marinated and Cooked Chicken Breasts (see recipe below) | 1/2 bunch Cilantro- chopped |
| (2) 15oz. Chickpeas- drained and rinsed | 2T Extra virgin olive oil |
| 8oz. Green beans-stemmed, blanched, and cooled | Salt and crushed red chile pepper to taste |
| (2) Large sweet potatoes- peeled, diced, cooked, and cooled | Lime juice |
| (1) Small bell pepper- diced | Roasted salted peanuts |
| 1/2 bunch Scallions- chopped |
TO FINISH
Mix everything in a large mixing bowl. Season to your preference. Distribute evenly into 6 bowls and enjoy. Top with crushed peanuts for added texture and flavor.
CHICKEN MARINADE
| (4) Chicken breasts- trimmed and diced | 1T Chopped ginger |
| 1/2 bunch Scallions- rough chopped | Zest of 1 lime |
| 1/2 bunch Cilantro | 2T Ras el Hanout seasoning |
| (2) Cloves garlic | 1/2C Light flavored olive oil |
| (4) Medjool dates- pitted | Salt and crushed red chile pepper |
METHOD
Place all ingredients except the chicken and the oil in the bowl of a food processor and pulse a few times. With the food processor running, drizzle in just enough oil to form a paste.
Place the chicken in a nonreactive baking dish and pour the marinade over. Toss the chicken and the marinade until combined well. Cover and leave in the refrigerator for 12-24 hours.
Preheat oven to 400F. Season the chicken with salt and crushed red chili. Spray a cookie sheet with pan spray then place the chicken on the tray. Roast it in the oven until cooked through; approximately 8-10 minutes. Drain excess liquid and cool.
