Recipe Courtesy: Pallavee Amdekar
Delicately spiced with quintessential Moroccan flavors, this bowl is a complete meal that satisfies the palate and the eyes.
- Marinate chicken with cumin powder, harissa, paprika, turmeric, lemon/lime juice for couple of hours.
- Heat oil in a griddle pan and cook chicken on both sides for 6-7 minutes each till it is cooked well.
- Heat oil in a large frying pan. Add onions and cook for couple of minutes. Add garlic, harissa, chopped tomatoes, cumin, paprika, cinnamon, salt, and pepper. You can add little tomato paste for the depth. Add lima beans and simmer for 15 minutes.
- Place bulger in bowl. Boil the water (1.5 times of the wheat) with some salt. Pour it on bulger and close the bowl lid for 15 minutes.
- Heat oil in skillet. Add minced garlic and red pepper flakes saute it for some time. Add spinach and season it with salt. Cook it for 1 minute.
- Beat Greek yogurt with a spoon, add 2-3 pinches turmeric, salt to taste, few strands of saffron, some garlic powder, and little lemon juice.
- Make a marinade of olive oil, red chili powder, lime juice, harissa, and salt. Pour it on one-inch cubes of sweet potato and roast it on 450 F until they are tender.
- To serve, place bulger, spinach, roasted sweet potatoes, and lima beans. Place few chicken pieces center and drizzle with turmeric saffron yogurt sauce.
Cooking Time: 30 – 45 minutes
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