BAKED MOROCCAN-SPICED CHICKEN WITH VEGETABLES 🍗🍲

BAKED MOROCCAN-SPICED CHICKEN WITH VEGETABLES 🍗🍲

Delight in the succulence of this baked Moroccan-spiced chicken alongside tender vegetables like zucchini and carrots. Infused with a blend of ginger, cumin, turmeric, coriander, cinnamon, and a hint of orange, every bite promises a burst of flavor.

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RECIPE:

Ingredients 🛒

• 8 Boneless Chicken Thighs
• 1 Onion, halved and sliced
• 2 Cloves Garlic, crushed
• 1 Tsp Freshly Grated Ginger
• 3 Carrots, sliced
• 2 Zucchini, halved and sliced
• Juice and zest of a small orange
• 1 Tbls Honey
• 300ml Chicken Stock
• 2 Tsp Ground Cumin
• 2 Tsp Ground Coriander
• 1 Tsp Mild Chilli Powder
• 1 Tsp Paprika
• 1/2 Tsp Turmeric
• 1/4 Tsp Cinnamon
• Fresh Parsley for garnish

Method:

1. Preheat oven to 180C/350F.
2. In a pan, heat olive oil with butter and brown the chicken. Remove and set aside.
3. In the same pan, add onions, garlic, and carrots. Cook until onions are softened. Add ginger and all spices except orange juice and stock.
4. Return chicken to the pan and coat evenly with spices. Remove chicken and set aside.
5. On low heat, add zucchini, orange juice, and stock to the pan. Bring to a boil, then remove from heat.
6. Transfer veggies to a casserole dish. Arrange chicken pieces among the veggies. Season with freshly ground pepper.
7. Bake uncovered for 1 hour or until chicken is tender, basting halfway through.
8. Garnish with chopped parsley. Serve with your favorite sides.

Enjoy! 😊

NOTE:
Weight watchers friendly. 1 serving (2 pieces of chicken) contains 285 calories.