Viv Dinner

Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower

Name: Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ pounds boneless skinless chicken thighs; 1 large sweet potato, cut into ½ inch cubes (about 2 cups cubed sweet potatoes); 2 cups small cauliflower florets (from about half a head of cauliflower); 1 yellow onion, cut into chunks; 3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots); 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; 1/2 teaspoon salt; Lots of freshly ground black pepper; To garnish:; ⅓ cup unsweetened dried cherries (or dried cranberries); ¼ cup diced cilantro; ¼ cup chopped roasted pistachios (or sub roasted chopped almonds); For the feta yogurt sauce:; 1 large garlic clove; 1/3 cup plain greek yogurt (whole milk or 2%); 1/4 cup feta crumbles; ½ tablespoon fresh lemon juice; 1 tablespoon water, to thin; Freshly ground salt and pepper, to taste

4 servings

portions

20 minutes

temps actif

45 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 ½ pounds boneless skinless chicken thighs

1 large sweet potato, cut into ½ inch cubes (about 2 cups cubed sweet potatoes)

2 cups small cauliflower florets (from about half a head of cauliflower)

1 yellow onion, cut into chunks

3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)

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

1/2 teaspoon salt

Lots of freshly ground black pepper

To garnish:

⅓ cup unsweetened dried cherries (or dried cranberries)

¼ cup diced cilantro

¼ cup chopped roasted pistachios (or sub roasted chopped almonds)

For the feta yogurt sauce:

1 large garlic clove

1/3 cup plain greek yogurt (whole milk or 2%)

1/4 cup feta crumbles

½ tablespoon fresh lemon juice

1 tablespoon water, to thin

Freshly ground salt and pepper, to taste

Instructions

Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.

Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, 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 (or evenly divide between two baking sheets.) You’ll want to group the vegetables as best as possible: carrots in one section, chicken in one section, cauliflower in one section and sweet potatoes and onions in one section (as indicated in the photos). Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and sweet potatoes are fork tender.

While the meal is cooking, you can make the feta yogurt sauce by adding the garlic, yogurt, feta, lemon juice and water to a food processor; process until smooth. Add a bit of salt and pepper to taste and process once more. Set aside until ready to serve.

Once chicken and veggies are done cooking, remove from oven and immediately sprinkle dried cherries, cilantro and pistachios on top. You can either drizzle the feta yogurt sauce on top of the sheet pan meal or serve it on the side for people to enjoy as they so choose. Serves 4.

Nutrition

Taille de Portion

1 serving (based on 4; w

Calories

526 kcal

Lipides Totaux

28.2 g

Lipides Saturés

6.1 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

Sodium

Glucides Totaux

31.7 g

Fibres Diététiques

6.2 g

Sucres Totaux

13.1 g

Protéines

40.6 g