Moroccan-style chicken and vegetables sheet pan
Portions:
24Preparation Time:
Cooking Time:
Ingredients
48 chicken drumsticks or thighs
1 1/2 bags (3.5kg)
Arctic Gardens Roasting Vegetables Asparagus & Red Potatoes
3/4 bag (1.5kg)
Arctic Gardens Winter Mix
4 cans (540mL each)
Arctic Gardens chickpeas
, drained and rinsed
Spice blend :
3 tbsp (45 mL) cinnamon
2 tbsp (30 mL) turmeric
2 tbsp (30 mL) ground coriander
2 tbsp (30 mL) salt
1 tbsp (15 mL) garlic
3/4 tsp (3.5 mL) pepper
3/4 tsp (3.5 mL) cayenne pepper
Sauce suggestions :
Greek yogurt and mint sauce :
2 cups (500mL) Greek yogurt
1 cup (250mL) sour cream
2 tbsp (30mL) olive oil
3/4 cup (180mL) chopped mint
2 tbsp (30mL) minced garlic
Salt and pepper to taste
Tahini and honey sauce :
1 cup (250mL) tahini
3/4 cup (180mL) olive oil
3/4 cup (180mL) lemon juice
1/3 cup (90 mL) honey
1/3 cup (90 mL) water
1 tbsp (15 mL) ground coriander
Salt and pepper to taste
Preparation
1. Preheat oven to 425°F (220°C).
2. Prepare spice blend by mixing all ingredients.
3. In a large bowl, season chicken with half the spices, spread on parchment paper-lined baking sheets and bake for 15 minutes.
4. In another bowl, mix frozen vegetables and chickpeas with remaining spices.
5. Divide the seasoned vegetables among the baking sheets with the chicken and bake for 30 minutes, or until the chicken and vegetables are golden brown.
6. Serve with the sauce of your choice.
