Fonio Grain Bowls with Turmeric Chicken, Sweet Potatoes & Chermoula

What You Get

Sweet potatoes

Turmeric-marinated chicken thighs

Fonio

Scallions

Shredded red cabbage

Lemon

Greek yogurt

Chermoula (Moroccan herb sauce)

Toasted pepitas

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil.

Step 2

Cut the sweet potato into bite-size pieces and pile on one side of the prepared pan. Drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Lay the chicken thighs on the other half of the prepared pan. Season with salt and transfer to the oven and roast until the chicken is no longer pink at the center and the sweet potatoes are tender and golden, about 18 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice the meat across the grain.

Step 3

Meanwhile, in a saucepan over medium-high heat, combine 1 cup fonio with 2 tablespoons olive oil, stirring to coat. Add 2 cups water and bring to a boil. Season with a pinch of salt. Give the fonio a stir, cover the pan, then turn down the heat to low and cook for 1 minute. Remove from the heat and let sit for 5 minutes. Drizzle with 1 tablespoon olive oil and fluff with a fork.

Step 4

Chop a handful of scallions. In a bowl, toss the red cabbage with the juice of ½ lemon and 1 tablespoon olive oil. Season with salt and pepper.

Step 5

To serve, heap the fonio into bowls, top with the chicken, sweet potatoes, and slaw. Dollop a spoonful of yogurt on top. Drizzle chermoula over everything. Sprinkle with scallions and pepitas, and serve warm.