one pan moroccan chicken

A healthy meal packed full of flavour

Ingredients (serves 4)

• 600g chicken thighs

• 1 large sweet potato or 1/2 pumpkin, cut into cubes

• Head of cauliflower, cut into cubes

• 2 large carrots, sliced into chunks

• 3 tablespoons olive oil

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons ground turmeric

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoons garlic powder

• 1/4 teaspoon cayenne pepper

• salt and pepper to taste

To garnish

• ⅓ cup dried cranberries

• ¼ cup coriander

• ¼ cup chopped pistachios or almonds

• For the feta yoghurt sauce:

• 1 large garlic clove

• 1/3 cup plain greek yogurt

• 1/4 cup feta crumbles

• ½ tablespoon fresh lemon juice

Instructions

1. Preheat oven to 210c. Line a large baking with baking paper.

2. Add chicken thighs, sweet potato/pumpkin cubes, cauliflower, carrot chunks into a large bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Use clean hands to toss all of the ingredients together until well combined and spices evenly coat chicken and veggies. Pour onto prepared baking sheet. Bake for 25-35 minutes, rotating the pan and stirring vegetables halfway through to encourage even cooking.

3. Make the feta yoghurt sauce by adding all the ingredients together and either blending in a food processor for a smooth sauce or mashing with a fork to save time.

4. Once chicken and veggies are done cooking, remove from oven and sprinkle dried cranberries, coriander and pistachios/almonds on top. You can either drizzle the feta yogurt sauce over the meal or serve it on the side.

5. Add wholemeal Lebanese bread “crisps” for some extra crunch and wholegrains.