8-12
15 minutes
40 minutes
Moroccan
Main Course
All the warmth of a tagine with none of the fuss. Chicken pieces are rubbed with our organic Moroccan Spice, a warm blend of cumin, coriander, turmeric, cinnamon, ginger and a touch of cayenne, then roasted on one pan with chickpeas, sweet peppers, mushrooms, sweet potato and red onion until the skin is crisp and the chickpeas are crunchy. Finish with lemon, fresh herbs and a spoonful of yogurt if you like.
Preheat the oven to 425°F.
In a small bowl, mix 3 tablespoons olive oil with the Moroccan Spice, 1 teaspoon salt and the lemon zest. Rub over the chicken, saving about 1 Tablespoon of the paste.
In a large bowl, mix the remaining 1½ tablespoon oil, the saved spice paste and 1 teaspoon salt. Add the chickpeas, onion, sweet potato, mushrooms and sweet peppers and toss to coat. Spread in an even layer on a large rimmed baking sheet.
Nestle the chicken, skin side up, among the vegetables.
Roast for 35 to 40 minutes, until the skin is crisp and the chicken reaches 175°F.
Squeeze the lemon juice over the pan, sprinkle with herbs and serve with yogurt, if you like.
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
No recommendation content found for this product. Please add content to the product's recipe_recommendation metafield.
