Made with Moroccan-inspired whole food ingredients including harissa and fresh herbs, these Moroccan Grain Bowls with Harissa Orange Chicken make a hearty, healthy lunch that’s even better as leftovers.
Author:Angela @ Eat Spin Run Repeat
Prep Time:15 mins
Cook Time:30 mins
Total Time:40 mins
For the chicken:
2 tbsp freshly squeezed orange juice
2 tsp extra virgin olive oil
2 tsp harissa
2 raw boneless skinless chicken breasts, about 120g each (ideally ethically raised and free of hormones and antibiotics)
For the grain bowls:
1/2 cup uncooked buckwheat groats + 1 1/4 cups water or low-sodium vegetable broth
1 medium carrot, grated
1 cup thinly sliced or spiralized cucumber
1/2 cup shredded or chopped purple cabbage
4 dried apricots, finely chopped
2 dried figs, finely chopped
3 tbsp chopped shelled pistachios
1/4 cup loosely packed torn fresh mint
2 tbsp minced fresh parsley
a generous shake of sea salt + black pepper
1 tbsp extra virgin olive oil
3 tbsp freshly squeezed orange juice
Preheat the oven to 375F and line a baking sheet with parchment paper.
Mix together the orange juice, olive oil and harissa until a smooth paste forms. Rub it into the chicken or use a basting brush to generously coat each piece. (Alternatively, toss everything in a resealable bag and let it marinate for a couple of hours.)
Place the seasoned chicken on the baking sheet and bake for about 30 minutes, or until no longer pink inside. (Thicker breasts may take a little longer.)
Meanwhile, boil the buckwheat in the water/broth for 10-15 minutes over medium heat, or according to package directions. The liquid should be almost fully absorbed, but drain off any excess.
Combine the cooked buckwheat in a large bowl with all remaining ingredients. Toss very well to combine.
Divide the grain mixture between 2 bowls. Top each with chicken and garnish with orange slices and fresh mint if you like.