Breakfast · Moroccan · 15 min
Moroccan-Style Spiced Semolina and Oat Porridge with Roasted Sweet Potato and Toasted Almonds
- Calories
- 501
- Protein
- 26g
- Carbs
- 55g
- Fat
- 22g
Ingredients
- 26.4 g rolled oats
- 20 g semolina
- 1.5 cup water
- 0.5 tsp ground cinnamon
- 0.125 tsp ground nutmeg
- 0.25 tsp salt
- 57.7 g boneless skinless chicken breast
- 5 g fresh ginger
- 1 each cinnamon stick
- 19.9 g sweet potato
- 35.4 g slivered almonds
- 8.7 g honey
Method
- 01Preheat oven to 400°F (200°C). Toss the cubed sweet potato with half of the ground cinnamon and a small splash of water, then roast on a parchment-lined sheet pan for 20 to 25 minutes until tender and caramelized.
- 02In a small saucepan, place the chicken breast with ginger slices, whole cinnamon stick, and enough water to submerge completely. Bring to a gentle simmer and poach until the chicken reaches a safe internal temperature of 165°F (74°C), about 12 to 15 minutes.
- 03Remove chicken from liquid and shred finely into delicate threads using two forks.
- 04In another small pot, bring 1.5 cups of water to a boil. Whisk in the dry oats, semolina, and salt. Reduce heat to low and cook stirring frequently until creamy, about 7 to 10 minutes.
- 05Fold the finely shredded poached chicken into the warm porridge.
- 06Toast slivered almonds in a dry pan over medium heat for 3 to 4 minutes until golden brown and fragrant.
- 07Spoon the warm porridge into a serving bowl, top with roasted sweet potato cubes and toasted almonds, drizzle with honey, and finish with a pinch of freshly grated nutmeg.
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