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Moroccan Chicken With Roast Vegetables

  • Mix turmeric, coriander, cumin, salt, paprika, cayenne and pepper in a bowl; set aside
  • Cut onion, eggplant, peppers and zucchini (if using) into roughly one inch or slightly larger chunks.
  • Coat bottom of each roasting pan with about three tablespoons of olive oil.
  • Divide the vegetables evenly between the two pans.
  • Drizzle a few more tablespoons of olive oil over the vegetables and then sprinkle the spice mixture evenly over the tops and mix. 
  • Place the the chicken thighs, skin side up, on top of the vegetables and turn so they have a bit of spice all over.
  • Zest one lemon evenly over everything and then squeeze the juice on top as well.
  • Place the pans 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 an other 20 minutes.
  • Turn the chicken skin side up and finish baking for another 10 minutes. 
  • The thighs need to be a bit browned. If they aren’t turn the broiler on and let them brown for a minute or two. The vegetables get a little crisped too.

Serving

Served in a tagine or plate with rice or bread on the side and a salad or side-dish with also a hot Moroccan tea with ment. Enjoy!

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