Craving a delectable meal that transports your taste buds to the vibrant streets of Morocco? Look no further than this one-pan Moroccan baked chicken and vegetables recipe. Bursting with aromatic spices, tender chicken, and a medley of colorful veggies, this dish is a true feast for the senses.
Imagine the tantalizing aroma of cumin, cinnamon, and paprika wafting through your kitchen as you prepare this easy-to-make masterpiece. The best part? Everything comes together in one pan, making cleanup a breeze. Gather your loved ones around the table and embark on a culinary journey like no other.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cups baby carrots
- 2 cups cauliflower florets
- 2 cups chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken, bell pepper, onion, carrots, cauliflower, chickpeas, garlic, olive oil, cumin, paprika, cinnamon, salt, and black pepper. Mix well to evenly coat the ingredients with the spices.
- Transfer the mixture to a large baking sheet or oven-safe pan, spreading it out in an even layer.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the pan from the oven and let it cool slightly.
- Garnish with freshly chopped cilantro and serve hot.
With its perfect blend of flavors and textures, this one-pan Moroccan baked chicken and vegetables dish is sure to become a family favorite. The best part? You can customize it to your liking by adding your favorite veggies or swapping out the spices for your preferred blend. Embrace the vibrant tastes of Morocco and enjoy a hassle-free, delicious meal that’s sure to impress.
