Chicken With Roots & Chickpeas
This Moroccan-inspired chicken dish features tender and juicy chicken leg quarters roasted until golden alongside a colorful array of carrots, parsnips, and onions. Fragrant Moroccan seasoning infuses each bite with exotic flavors, perfectly complemented by chickpeas and tomatoes simmered in the pan juices. Garnished with fresh coriander, this hearty and aromatic meal will transport you to the bustling markets of Morocco with every delicious forkful.
— Constant Cookbook
Ingredients
- 4 chicken leg quarters
- 2 tbsp olive oil
- 4 carrots , cut into large chunks
- 3 parsnips , cut into large chunks
- 1 onion , cut into large chunks
- 1 tbsp Moroccan seasoning
- 440g can chickpeas , rinsed and drained
- 400g can tomatoes
- chopped coriander , optional
Instructions
- Heat oven to 220C/fan 200C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 mins, shaking the pan every so often.
- When the chicken and vegetables are cooked, lift the chicken onto plates, then put the roasting tin over a high heat. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few mins, then stir in the coriander, if using. Serve with the chicken.
Cook Time
50M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 590 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Fiber Content: 10 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 2.12 milligram of sodium
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