Moroccan chicken

Moroccan Chicken With Home Fries & Sautéed Pumpkin

Published on January 20, 2017 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • Difficulty Level

With modern day living finding time to cook a 100% nutritional meal is a challenge to say the least. It’s important that food be full of flavour, succulent and represents a culture this is just that! I’m a big fan of Moroccan cuisine, it’s an eclectic mix of Andalucian and Arabic. The most predominant spices used in Moroccan cooking is cinnamon, cumin, turmeric, ginger and pepper.

This recipe is great for a healthy “Quick bang it in da’ oven” dish, from when you get home from work. It’s really easy and a guarantee hit with the whole family.

All the ingredients can be prepped before hand (before you head out to work) and when you get home there’s minimal effort on your part.

Great For

  • Weight loss
  • Low FODMAP
  • Family
  • Balanced Nutritional Meal
  • Gluten free
  • Lactose Free
  • Sugar Free

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Ingredients

  • 2 Large chicken Thighs (on the bone with skin)
  • 1 large potato
  • 2 cups of cubed pumpkin (roughly 2 x 2cm)
  • 1 tbsp Sweet Paprika
  • 1/2 tbsp Tumeric
  • 1 tbsp grated Ginger
  • 1 tbsp fresh Corriander
  • 1/2 tbsp dried ground parsley
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Boston lettuce (for the bed)

Nutrition Info

  • 370 Calories Per Serve

Instructions

  1. THE SPICE RUB: In a zip lock bag add all the spices together including the lemon juice. Add the chicken thighs to the bag and close. Shake the bag and make sure all the spice is coating the chicken. Leave for 1 hour or longer to let the flavours infuse the chicken.
  2. Heat the oven 200c.
  3. Peel and Cube the Potatoes. Place a medium sized pan of water on the stove with a little salt and heat to a light boil. Add the potatoes and boil for 10 miners or until a little soft.
  4. In a big casserole dish add the olive oil, potatoes, pumpkin and coat in the oil. Next add the chicken pop in the oven for 20 min, then turn the chicken thighs over and mix the vegetable up making sure all is cooking evenly. Cook for another 20 minuets
  5. Once cooked serve on a bed of salad.
  • Servings : 2
  • Ready in : 70 Minutes
  • Course :
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