Sheet Pan Moroccan Chicken & Veggies | Ugly Produce with a Purpose: Hungry Harvest Review
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
  • 1.5 lbs chicken thighs or breasts, cut into bite-sized pieces
  • 1 - 1.5 lbs potatoes (I used a mix of sweet + baby potatoes)
  • ½ large yellow onion, chopped
  • 1 bell pepper
  • 1 head broccoli
for the marinade:
  • 1 bunch cilantro
  • 2 Tbsp olive oil
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ¼ tsp cardamom
  • ¼ cup chopped, pitted dates (or raisins)
For topping
  • Cashews, chopped parsley
Directions
  1. Preheat the oven to 375 F. Line a large baking sheet with parchment paper.
  2. First, chop up the onion and sweet potato into large bite-sized pieces.
  3. Dry the chicken with a paper towel, then poke each piece a few times with a fork. This will allow the marinade flavors to seep into all the crevices!
  4. Next, make the marinade: combine all the ingredients for the spice blend, the olive oil, minced garlic, ginger, and cilantro in a food processor or blender until smooth.
  5. In a large mixing bowl, coat all the chicken and veggies with the marinade - use a spatula to make sure all the pieces get some of the good stuff.
  6. Transfer the ingredients to the baking sheet. Pop it in the oven and bake for about 40 minutes, until the chicken is cooked through and the potatoes are easily pierced with a fork.
  7. Garnish with additional chopped cilantro and chopped almonds.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sheet-pan-moroccan-chicken-veggies-ugly-produce-with-a-purpose-hungry-harvest-review/