RECIPE:Chicken Dukkah Power Bowl
- Prep Time: 10 mins
- Cook time: Less than 30 mins
Serves 4
Ingredients
Fresh Garlic4 tablespoons
Extra Virgin Olive Oil3 tablespoons
Lemon Juice2 teaspoons
Sliced Carrots (1/4”)1/2 cup
Cauliflower Florets1 cup
Olive oil1 tablespoon
Cumin1 teaspoon
Turmeric½ teaspoon
Coarse Sea Saltas needed
Black Pepper, freshly groundas needed
Ancient Grains & Seed Blend
Pomegranate Seeds2 tablespoons
Almonds or hazelnuts1/4 cup
Toasted Pistachios2 tablespoons
Sesame Seeds2 tablespoons
Cumin Seeds1 teaspoon
Coriander seeds1 teaspoon
Red Pepper Flakes½ teaspoon
Fresh Mint Sprigsfor garnish
Harissaas needed
Yogurt1 tablespoon
Cooking directions
Preheat oven to 375°F.
Toast the nuts in a skillet over medium heat. When golden in color, about 1-2 minutes, add the sesame seeds, coriander, cumin seeds, salt, and red pepper flakes. Continue to cook for about 20 seconds. Place the ingredients in a food processor or blender and mix until it resembles coarse meal. DO NOT OVER MIX. Reserve in a bowl.
In a medium bowl, season chicken cubes with 2 tablespoons of garlic, 1 tablespoon of olive oil, lemon juice, salt and pepper. Place on a small baking pan. In a separate bowl, toss the cauliflower and carrots with 2 tablespoons of olive oil, 1 teaspoon cumin, 1.2 teaspoon turmeric, salt and pepper. Place in a baking pan. Place chicken and vegetables in the oven. Roast vegetables for 7-8 minutes and chicken for 10-12 minutes.
Meanwhile, heat the ancient grains according to package instructions.
Place half of the ancient grains in the bottom of two separate bowls and sprinkle with pomegranate seeds. Top with roasted chicken cubes, place roasted vegetables on the side and sprinkle with 1 tablespoon Dukkah. Place a dollop of yogurt swirled with some Harissa and garnish with fresh mint.