INGREDIENTS

Maple Roasted Carrots:
12 carrots, scrubbed and tops removed
12 spring onions, rinsed, dried and halved
Olive oil
Cumin
Coriander
Garlic salt
Onion powder
Sea salt and freshly cracked pepper to taste
2-3 tbsp maple syrup
1 can chickpeas, drained and rinsed and gently patted dry in a dish towel

Aleppo Pepper Lemon Chicken:
4 chicken breasts, pounded to 1/2" thickness
Coriander seed, crushed (or ground coriander)
Aleppo pepper (or pul biber)
2 garlic cloves, smashed
Olive oil
Juice and zest of a lemon
Sea salt and freshly cracked pepper to taste

Garlicky Yogurt Spread:
2 cups Greek yogurt (5% for even creamier luxury!)
1 large garlic clove, grated
Juice and zest of a lemon
Sea salt to taste
Fresh parsley and mint, finely chopped for garnish (optional)
Fried sliced almonds for garnish (optional)

INSTRUCTIONS

Maple Roasted Carrots:

Preheat oven to 400F.

Toss carrots together with all spices, salt and pepper, and olive oil until well coated. Arrange on a baking sheet lined with parchment paper for easy clean up and roast 20 minutes. Drizzle maple syrup overtop and toss carrots to coat before returning tray to the oven and continuing to roast until carrots are very tender and nicely golden brown. Then turn heat to broil and roast another minute for even more caramelization. Remove from oven and reserve.

To the same bowl, add the spring onion and toss to lightly coat with olive oil and salt. Once carrots have finished cooking, discard parchment paper and add a fresh sheet before arranging spring onions on the tray. Roast at 400F until spring onions begin to char at the tips and collapse, 8-10 minutes. Remove from oven and reserve.

Add chickpeas to the same bowl and toss with olive oil, spices, and salt and pepper. Arrange on a parchment lined tray and roast alongside the carrots (time it so they cook at the same time as the carrots). Roast until skins begin to separate from chickpeas and they are crisp and golden brown, 20-30 minutes — they will get crispier as they cool. Remove from oven and reserve.

Aleppo Pepper Lemon Chicken:

Toss chicken breasts together in the same bowl with coriander, aleppo pepper, garlic, olive oil and lemon zest and allow to marinate covered in the fridge up to overnight or at least 30 minutes. Remove from the refrigerator and allow to come to room temperature 30 minutes before cooking. Squeeze lemon juice overtop 5 minutes before ready to cook to help tenderize and flavor.

Heat a well oiled grill plate over high heat until smoking, then drop to medium high heat and lay chicken breasts across grate being sure not to overcrowd or they will steam. Flip when chicken easily releases itself from the grill, 4-5 minutes, and continue cooking on the opposite side until internal temp of 160F is reached, another 4-5 minutes. Repeat with remaining chicken breasts. Tent with foil until ready to use.

Garlicky Yogurt Spread:

Whip all ingredients together in a bowl until yogurt is nicely fluffy. Reserve in the refrigerator until ready to use.

To plate, add thick slabs of yogurt to the base of your serving plate. Arrange carrots and spring onions overtop, followed by the chicken and the crispy chickpeas. Garnish with fresh herbs and almonds as necessary. Enjoy!!