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Categories:
chicken breasts hanout spice garbanzo beans red lentil onion tomato capers lemon ginger sage honey red wine vinegar olive oil salt parsley
Viewed: 19 - Published at: 6 years agoIngredients
- 3 boneless chicken breasts
- 3 tablespoons Ras El Hanout Spice Blend
- 1 (16 ounce) bag dried garbanzo beans (or 2 cans)
- 1 cup red lentil
- 1 small onion, diced finely
- 14 cup diced sun-dried tomato
- 12 cup artichoke heart, chopped finely (frozen or canned)
- 3 tablespoons capers
- 1 lemon, zest of
- 1 inch piece ginger (grated finely)
- 1 tablespoon sage (dried or fresh)
- 1 teaspoon honey
- 13 cup red wine vinegar
- 12 cup olive oil
- salt and pepper
- serve with fresh herb (parsley, mint, fresh sage)
Method
- If using dried chickpeas, cook them in 2 cups of water and a tsbp of salt in a pressure cooker for 1 hour or follow directions on the bag for normal cooking.
- If using can, drain peas and add into a large bowl.
- Simmer red lentils in 2 cups water for ten minutes or until done, drain, and add to bowl.
- Rub salt and ras el hanut onto both sides of chicken breasts and either grill or put in the oven under the broiler until just done.
- Chop into larger bite size pieces and add into bowl.
- Add tomatoes, onions, artichoke hearts, capers to bowl.
- Dressing:.
- Add zest of 1 lemon, grated ginger, sage, salt, pepper, honey, vinegar and oil into bowl or food processor and blend up until emulsified.
- Add dressing to bowl and stir all ingredients together.
- Serve with fresh wedges of lemon and fresh herbs (parsley, mint, or sage).
