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Moroccan chicken with sticky roasted vegetables
Moroccan chicken with sticky roasted vegetables
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Exciting Moroccan-spiced chicken with roasted pumpkin, sweet potato, and a touch of honey for a vibrant and flavorful dinner.
Ingredients:
  • 75.08 gm extra virgin olive oil
  • 57.20 gm honey
  • 10.00 gm ground cumin
  • 2 tsp ground coriander
  • 2.50 gm paprika
  • 2.50 gm ground cinnamon
  • 131.25 gm lemon juice
  • 500g Kent pumpkin, cut into wedges
  • 500g orange sweet potato, unpeeled, cut into 2cm-thick rounds
  • 1 bunch baby (Dutch) carrots, scrubbed, trimmed
  • 4 chicken marylands, trimmed
  • 2 oranges, peeled, segmented
  • 1/4 small red onion, finely diced
  • 21.00 gm lime juice
  • 2 tsp finely chopped fresh coriander leaves, plus extra leaves to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced).
  • In a large bowl, mix together oil, honey, cumin, ground coriander, paprika, cinnamon, and lemon juice. Add pumpkin, sweet potato, and carrot, tossing until coated. Transfer the vegetables to a large roasting pan, leaving any extra spice mixture in the bowl.
  • Coat chicken pieces in the spice mixture. Arrange them on top of the vegetables in a roasting pan and generously season with salt and pepper.
  • Roast until chicken is perfectly cooked and vegetables are beautifully golden and tender, for about 40-45 minutes.
  • Prepare the Orange Salad by combining orange segments, red onion, lime juice, and coriander in a bowl. Gently toss the ingredients together. Spoon the salad over the chicken and vegetables before serving with extra coriander leaves on top.

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