Mild Ras el Hanout Chicken with Cauliflower Tahini Cream, Roasted Broccoli and Lemon Lentils

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prepare a large baking sheet.

2. 2

   Place the broccoli on the baking sheet and toss it with 15 ml (1 tbsp) olive oil, 2 g salt, and a little black pepper. Roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until tender with browned edges.

3. 3

   Meanwhile, bring a medium pot of water to a boil. Cook the cauliflower for 10 to 12 minutes until very tender. Drain well.

4. 4

   Transfer the cooked cauliflower to a blender or food processor with the tahini, Greek yogurt, 60 ml (1/4 cup) vegetable broth, half of the chopped garlic, 15 ml (1 tbsp) lemon juice, a little lemon zest, 2 g salt, and black pepper. Blend until smooth and creamy. If needed, add a little more vegetable broth to adjust the texture. Keep warm.

5. 5

   Season the chicken breasts with ras el hanout, ground cumin, sweet paprika, 2 g salt, and black pepper.

6. 6

   Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Brown the chicken for 2 to 3 minutes per side.

7. 7

   Lower the heat to medium. Add the remaining chopped garlic and 120 ml (1/2 cup) vegetable broth, then cover partially. Cook for 8 to 10 minutes more, until the chicken is fully cooked and juicy. Remove the chicken and let it rest for 3 minutes.

8. 8

   In the same skillet, add the cooked lentils, the remaining 15 ml (1 tbsp) olive oil, the remaining 30 ml (2 tbsp) lemon juice, a little lemon zest, the fresh parsley, and a pinch of salt. Cook for 2 to 3 minutes, stirring, until the lentils are heated through and well seasoned.

9. 9

   To serve, spread the cauliflower tahini cream onto the plates. Top with one chicken breast, add the roasted broccoli, and finish with the lemon lentils. Serve immediately.