Moroccan Spiced Chicken with Roasted Vegetables

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Picture by jocooks

  • Prep Time
    20 Mins
  • Cook Time
    2 Hours
  • Serving
    4
  • View
    400
Transport your taste buds to Morocco with this aromatic and hearty Moroccan Spiced Chicken dish. Tender chicken thighs are marinated in a blend of fragrant spices, then roasted alongside a colorful medley of vegetables for a satisfying and flavorful meal that's both comforting and exotic.

Ingredients

Chicken:

Roasted Vegetables:

Garnish:

Nutrition

Per Serving: 

  • Daily Value*
  • Calories: 350
  • Total Fat: 22g
    34%
  • Saturated Fat: 5g
    25%
  • Trans Fat: 0g
  • Cholesterol: 110mg
    37%
  • Sodium: 380mg
    16%
  • Total Carbohydrates: 10g
    3%
  • Dietary Fiber: 2g
    8%
  • Sugars: 3g
    8%
  • Protein: 27g
    54%

Tips and Recommendations:

  • You can customize the vegetable selection to your preference. Eggplant, sweet potatoes, or cherry tomatoes are also great options for roasting.
  • If you prefer boneless, skinless chicken thighs for a lighter option, you can use them instead. Adjust the cooking time as needed.
  • Serve this dish with couscous or a bed of cooked quinoa for a complete Moroccan-inspired meal.
  • For extra flavor, drizzle a little honey over the roasted vegetables before serving.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but be mindful of the shorter cooking time to avoid overcooking.

2. Can I make this dish in advance?

While it's best enjoyed fresh out of the oven, you can prepare the marinated chicken and vegetables in advance and roast them just before serving for convenience.

3. What other spices can I use for a Moroccan flavor?

You can experiment with spices like turmeric, cloves, and cardamom for additional Moroccan-inspired flavors. Adjust the amounts to suit your taste preferences.


Picture by jocooks

Instructions

Marinate the Chicken (Optional):

  • 1. In a bowl, combine minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, ground ginger, salt, black pepper, and olive oil to create the marinade.
  • 2. Place the chicken thighs in a zip-top bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld. You can marinate it overnight for even more intense flavor.


Preheat the Oven:

  • 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.


Prepare the Roasted Vegetables:

  • 1. In a separate bowl, toss the assorted vegetables with olive oil, salt, and black pepper until they are evenly coated.
  • 2. Spread the seasoned vegetables on the prepared baking sheet in a single layer.


Roast the Chicken and Vegetables:

  • 1. Place the marinated chicken thighs on top of the vegetables on the baking sheet.:
  • 2. Roast in the preheated oven for about 35-40 minutes or until the chicken is cooked through and the skin is crispy, and the vegetables are tender and slightly caramelized.


Serve:

  • 1. Remove from the oven, garnish with chopped cilantro, and serve hot with lemon wedges on the side.
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