Moroccan Chicken & Vegetables
Recipe: #14440
October 01, 2014
Categories: Moroccan, Sunday Dinner, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spicy, more
"This has wonderful Moroccan flavors and it’s also easy, just slice up a bunch of vegetables then throw everything in roasting pan, sprinkle with spice and put it in the oven and roast, that's it, easy does it!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (485.4 g)
- Calories 691.1
- Total Fat - 48.2 g
- Saturated Fat - 12.9 g
- Cholesterol - 277.8 mg
- Sodium - 1393.3 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 5 g
- Sugars - 5.7 g
- Protein - 48.9 g
- Calcium - 88.9 mg
- Iron - 4.2 mg
- Vitamin C - 78.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix turmeric, coriander, cumin, salt, paprika, cayenne and pepper in a bowl; set aside
Step 2
Cut onion, eggplant, bell peppers and zucchini (if using) into roughly one inch or slightly larger chunks.
Step 3
Coat bottom of roasting pan with olive oil. Place the vegetables into the pan.
Step 4
Drizzle a few more tablespoons of olive oil over the vegetables and then sprinkle the spice mixture evenly over the tops and mix until evenly distributed.
Step 5
Place the the thighs, skin side up, on top of the vegetables and turn so they have a bit of spice allover. Zest one lemon evenly over everything and then squeeze the juice on top as well.
Step 6
Place the pan in the oven and bake for 20 minutes then remove from oven. Stir the vegetables and turn the thighs and place back in the oven. Bake for 20 minutes more. Turn the chicken skin side up and finish baking for another 10 minutes. (Oven temperatures vary, chicken thighs and roasting pans are different sizes. You may need to adjust the time).
Tip: if you like your chicken really browned, place under broiler on and let them brown for a minute or two. The vegetables get a little crisped too
Tips
- A very large roasting pan
1 Reviews
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