Baked Moroccan Spiced Chicken With Vegetables

This roasted chicken with vegetables is really flavorful and tender! Made with zucchini, carrots, and delicious spices like as ginger, cumin, turmeric, coriander, cinnamon, and citrus.

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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:

Preheat oven to 180C/350F.

In a pan heat a little olive oil with butter and brown the chicken. Remove from pan and set aside.

To the same pan, add the onions, garlic and carrots and cook until the onions are softened. Add the ginger and all the spices except the orange juice and stock. Now add the chicken and mix all together to evenly coat the chicken with the spices. Remove the chicken and set aside. Put the pan back on low heat, add the zucchini, orange juice and stock. Bring to boil and remove from heat. Transfer the veggies to a casserole dish and tuck the chicken pieces in between the veggies and sauce. Season with freshly ground pepper and bake uncovered for 1 hour or until chicken is cooked through and tender, basting the chicken with the gravy half way through.

Garnish with fresh chopped parsley and serve with your choice of sides.

Enjoy! ๐Ÿ˜Š

NOTE:

Weight watchers friendly.

1 serving (2 Piece chicken) 285cal.

Recipe Card

Bake Moroccan Spiced Chicken With Vegetables

This roasted chicken with vegetables is really flavorful and tender! Made with zucchini, carrots, and delicious spices like as ginger, cumin, turmeric, coriander, cinnamon, and citrus.

  • 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
  • 300 ml 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
  1. Preheat oven to 180C/350F.
  2. In a pan heat a little olive oil with butter and brown the chicken. Remove from pan and set aside.
  3. To the same pan, add the onions, garlic and carrots and cook until the onions are softened. Add the ginger and all the spices except the orange juice and stock. Now add the chicken and mix all together to evenly coat the chicken with the spices. Remove the chicken and set aside. Put the pan back on low heat, add the zucchini, orange juice and stock. Bring to boil and remove from heat. Transfer the veggies to a casserole dish and tuck the chicken pieces in between the veggies and sauce. Season with freshly ground pepper and bake uncovered for 1 hour or until chicken is cooked through and tender, basting the chicken with the gravy half way through.
  4. Garnish with fresh chopped parsley and serve with your choice of sides.
  5. Enjoy!

Weight watchers friendly.

1 serving (2 Piece chicken) 285cal.

dinner
American
Bake Moroccan Spiced Chicken With Vegetables

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