Cumin-Spiced Chicken and Root Vegetables

Name: Cumin-Spiced Chicken and Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.5 pound chicken thighs (boneless, skinless); 2 carrots (medium, peeled, cut into 1-inch pieces); 2 sweet potatoes (medium, peeled, cut into 1-inch cubes); 1 red onion (cut into wedges); 3 tablespoon olive oil; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon smoked paprika; 0.25 teaspoon ground cinnamon; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1.5 cup chicken broth; 1 cup couscous (dry); 2 tablespoon fresh parsley (chopped)

Juicy chicken thighs roasted with tender carrots, sweet potatoes, and red onion, all coated in earthy cumin and warming spices, served alongside fluffy couscous.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 4
Cuisine: Moroccan
Difficulty: Easy
Cost: $3.55/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound chicken thighs (boneless, skinless)
2 carrots (medium, peeled, cut into 1-inch pieces)
2 sweet potatoes (medium, peeled, cut into 1-inch cubes)
1 red onion (cut into wedges)
3 tablespoon olive oil
2 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon smoked paprika
0.25 teaspoon ground cinnamon
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1.5 cup chicken broth
1 cup couscous (dry)
2 tablespoon fresh parsley (chopped)

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken thighs, carrots, sweet potatoes, and red onion. Drizzle with 2 tablespoons of olive oil.
In a small bowl, whisk together the ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and black pepper. Sprinkle this spice mixture over the chicken and vegetables, tossing to ensure everything is evenly coated.
Spread the chicken and vegetables in a single layer on a large baking sheet. Roast for 35-45 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized, flipping halfway through.
About 10 minutes before the chicken and vegetables are done, prepare the couscous: In a medium saucepan, bring 1 1/2 cups chicken broth and remaining 1 tablespoon of olive oil to a boil.
Remove from heat, stir in the dry couscous, cover, and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
Serve the roasted chicken and vegetables immediately alongside the fluffy couscous. Garnish with fresh parsley, if desired.

Notes

You can add other root vegetables like parsnips or butternut squash if you like. The spices can be adjusted to your preferred intensity.

Nutrition (per serving)

Calories: 540
Protein: 34.5 g
Carbohydrates: 58.7 g
Fat: 19.8 g
Fiber: 8.5 g
Sodium: 1050 mg
Saturated Fat: 4.5 g
Sugar: 13.1 g
Cholesterol: 110 mg