Chicken Ras El Hanout

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Preheat BBQ grill or hot plate to high (if using). Prepare roasted vegetables ingredients. Pat chicken dry and cut breast/s in half lengthways, until all pieces are roughly the same size. Combine in a bowl with ras el hanout and oil. Toss to coat and season. Place on prepared tray and roast for 14-16 minutes, until cooked through. Set aside, covered, to rest. Alternatively, cook on BBQ for 8-10 minutes, turning regularly, or until cooked through.
2. Toss all roasted vegetable ingredients (except almonds and dates) on second prepared tray and roast (on rack below chicken) for about 12 minutes. Remove tray from oven, sprinkle almonds and dates over vegetables and continue to roast for 3-4 minutes, until vegetables are golden and tender. Set aside, covered.
3. While chicken and vegetables are roasting. Zest and juice lemon and add to a large bowl. Whisk in oil and honey. Drain and rinse lentils and thinly slice onion. Add to bowl with dressing, along with silverbeet. Toss well to combine and season to taste.
4. Season chicken with salt, then thinly slice and reserve resting juices.
5. TO SERVE divide lentil salad between plates and top with ras el hanout chicken. Add roasted vegetables, crumble over feta and drizzle over resting juices, if desired.