Moroccan-Style Spiced Semolina and Oat Porridge with Roasted Sweet Potato and Toasted Almonds

Preheat your oven to 400 deg F (200 deg C). Toss the cubed sweet potato with a pinch of cinnamon and a tiny splash of water, then roast on a parchment-lined sheet until tender and caramelized at the edges, about 20-25 minutes.

Meanwhile, poach the chicken breast in water scented with ginger and a cinnamon stick until just cooked through. Shred it finely using two forks—it should look like delicate threads.

In a small pot, bring 1.5 cups of water to a boil. Add the oats and a pinch of salt. Reduce heat to a simmer and cook, stirring occasionally, until the oats are creamy and soft, about 7-10 minutes.

Fold the shredded chicken into the cooked oats; the savory protein will balance the sweetness of the potato.

Toast the slivered almonds in a dry pan over medium heat until golden and fragrant.

To serve, spoon the warm porridge into a bowl. Top with the roasted sweet potato cubes and the toasted almonds. Drizzle with honey and finish with a pinch of freshly grated nutmeg. Serve immediately.