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|
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.
|(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|
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.