Moroccan Spiced Baked Chicken

Name: Moroccan Spiced Baked Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: North African
Ingredients: 3 pound chicken thigh and drumstick (bone-in, skin-on); 2 tablespoon olive oil; 1 yellow onion (large, cut into wedges); 1 pound carrot (peeled, cut into 1-inch pieces); 1 pound butternut squash (peeled, deseeded, cut into 1-inch cubes); 4 clove garlic (minced); 2 teaspoon ground cumin; 2 teaspoon paprika; 1 teaspoon ground coriander; 0.5 teaspoon ground ginger; 0.5 teaspoon turmeric powder; 0.25 teaspoon cayenne pepper; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup chicken broth; 1.5 cup quick-cooking couscous (uncooked); 1.5 cup water; 0.25 cup fresh parsley (chopped)

Succulent chicken and tender vegetables roasted with fragrant Moroccan spices, creating an aromatic and satisfying complete meal with a distinct North African flair.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Servings: 8
Cuisine: North African
Difficulty: Medium
Cost: $2.37/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

3 pound chicken thigh and drumstick (bone-in, skin-on)
2 tablespoon olive oil
1 yellow onion (large, cut into wedges)
1 pound carrot (peeled, cut into 1-inch pieces)
1 pound butternut squash (peeled, deseeded, cut into 1-inch cubes)
4 clove garlic (minced)
2 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon ground coriander
0.5 teaspoon ground ginger
0.5 teaspoon turmeric powder
0.25 teaspoon cayenne pepper
1 teaspoon salt
0.5 teaspoon black pepper
1 cup chicken broth
1.5 cup quick-cooking couscous (uncooked)
1.5 cup water
0.25 cup fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C). In a large bowl, toss the 3 pounds chicken thighs and drumsticks with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
In a separate large bowl, combine the 1 large yellow onion wedges, 1 pound carrots, 1 pound butternut squash, 4 minced garlic cloves, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/2 teaspoon turmeric powder, and 1/4 teaspoon cayenne pepper (if using). Add 1 tablespoon olive oil and toss to coat evenly.
Arrange the seasoned chicken pieces and spiced vegetables in a single layer on a large rimmed baking sheet or in a large roasting pan. Pour 1 cup chicken broth into the pan around the ingredients.
Bake for 45-50 minutes, stirring vegetables once halfway through, until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender and caramelized.
While chicken and vegetables are baking, prepare the quick-cooking couscous: In a medium bowl, combine 1 1/2 cups quick-cooking couscous with 1 1/2 cups hot water or chicken broth and a pinch of salt. Cover tightly with plastic wrap and let stand for 5 minutes, then fluff with a fork.
Serve the Moroccan Spiced Baked Chicken and vegetables over the fluffy couscous. Garnish with chopped fresh parsley, if desired.

Notes

Using bone-in, skin-on chicken adds extra flavor and keeps the meat moist. If you prefer, you can use boneless, skinless thighs, but reduce the cooking time slightly.

Nutrition (per serving)

Calories: 485
Protein: 42.1 g
Carbohydrates: 44.5 g
Fat: 16.8 g
Fiber: 7.5 g
Sodium: 750 mg
Saturated Fat: 4.5 g
Sugar: 7.2 g
Cholesterol: 130 mg