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Moroccan Chicken & Nutty Tabouleh

This meal provides a range of vitamin's and minerals through the use a variety of fresh vegetables. The kick of spice gives this meal a nice tingle to the palate. It is also LCHF to boot.
Cuisine: Moroccan
Keyword: Caro Zinn, Caryn Zinn, Clean Eating, Craig Rodger, Dr Caryn Zinn, Grant Scofield, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, LCHF, Moroccan Chicken, Moroccan Chicken & Nutty Tabouleh, Prof Grant, Professor Grant Scofield, What the Fat
Servings: 4

Ingredients

  • 500 g chicken breast
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 clove garlic crushed
  • 1 Tbsp olive oil

For the jewelled tabouleh

  • 1 head cauliflower cut into florets
  • 1 red capsicum diced 1 cm
  • 2 cloves garlic finely chopped
  • 1 red onion thinly sliced
  • ¾ tsp salt
  • ¼ cup olive oil
  • 1 lemon
  • ¼ cup macadamia nuts chopped
  • ¼ cup walnuts chopped
  • 1 bag baby spinach
  • small bunch of parsley roughly chopped

Instructions

  • Pre-heat the oven to 200°C/390°F fan (220°C/430°F regular). Line an oven tray with baking paper.
  • Place the chicken, spices, garlic, oil, salt and freshly ground pepper to taste in a bowl and toss to coat the chicken well. Leave to marinate for 10 minutes on the bench, or cover and place in the fridge for up to 2 days.
  • Place the cauliflower florets in a food processor and pulse until it forms coarse grains. Transfer to a bowl and add the capsicum, garlic, onion, salt, and oil. Mix everything together and spread out over the lined baking tray.
  • Cut the lemon in half and place on the tray beside the vegetables. Roast for about 20 minutes, turning once, until everything is slightly caramelised and softened.
  • Meanwhile, heat a large frying pan over a medium-high heat. When hot, add the marinated chicken and fry for 4-5 minutes on each side, until cooked through (this will depend on the thickness of the chicken). Remove from the pan to a plate, cover with foil and leave to rest.
  • After the vegetables have cooked for 20 minutes, scatter the macadamias and walnuts on top and roast for another 5-7 minutes. Remove the lemon halves from the tray and transfer everything else to a large salad bowl. Add the baby spinach and squeeze the roasted lemon into the bowl. Scrape any oil and roasting liquid from the baking tray into the bowl too. Toss everything together well, season to taste and add the parsley.
  • Divide the tabouleh between serving plates. Thinly slice the chicken, place on top and drizzle with the chicken resting juices.

Notes

From: Scofield, Grant; Zinn, Caryn; Rodger, Craig (2019) What The Fat? Recipes Blackwell & Ruth