1
Preheat the oven to 350°F.
2
On a baking sheet, toss the cumin, coriander, fennel and chile flakes. Toast for 5-8 minutes, until fragrant. Transfer the spices to a blender, along with the remaining chermoula marinade ingredients and purée until smooth.
3
Toss the chicken with half of the marinade and marinate for 4-12 hours. Reserve the remaining marinade for serving.
4
Preheat the oven to 375°F.
5
Cook the freekeh according to the package directions in salted water. Season with salt and pepper.
6
Place the quinoa, 2 cups water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low cover and cook until the grains are tender, about 12 minutes.
7
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Place on a baking sheet with the onion and sweet potatoes and roast until cooked through, about 15-20 minutes. Rest for 5-10 minutes before slicing and serving.
8
Bring a large pot of salted water to a boil for the broccoli. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccoli for 2 to 4 minutes, until bright green, then immediately transfer to the ice bath to stop cooking. Take them out of the ice bath after 1 to 2 minutes.
9
Add all of the lemon shallot vinaigrette ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
10
In a large bowl, toss together the freekeh, quinoa and lemon-shallot vinaigrette.
11
Divide the freekeh salad between bowls. Top with chicken breasts, onions and sweet potatoes, blanched broccoli, garlic chips, cilantro and reserved chermoula sauce.