Serves 4
Time: 1 hour, 25 minutes
Vegan option, gluten-free
- 2½ cups potatoes, diced
- 1 cup carrots, diced
- 1½ cups cauliflower, diced
- ¼ white onion, diced
- 4 teaspoons vegetable oil, divided
- 7 teaspoons Moroccan seasoning, divided (recipe below)
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 4 chicken thighs (about 450 grams total) with skin on, or 1 can (540 ml) chickpeas, drained, for vegan option
- 1 lemon, halved
- 6 dried apricots
- Mint yogurt (recipe below)
- 2 tablespoons sliced almonds for garnish
- Mint leaves for garnish (optional)
- Preheat oven to 375℉.
In a large bowl, toss potatoes, carrots, cauliflower and onion with 1 tablespoon vegetable oil, 2 tablespoons Moroccan seasoning, ½ teaspoon salt and ½ teaspoon pepper.
Pat the chicken skin dry with a paper towel to remove moisture and get a crispy skin. Season with remaining ½ teaspoon salt and ½ teaspoon pepper. Heat a cast-iron pan over medium-high heat. Add remaining teaspoon vegetable oil to the pan and place the chicken in, skin side down. Cook until skin is brown and crisp, about 3 to 4 minutes.
Transfer chicken to a plate and sprinkle with one teaspoon of Moroccan seasoning. Don’t clean out the pan.
Add the bowl of seasoned vegetables and the lemon to the pan, then top with the chicken, skin side up. Roast 30 to 40 minutes, until chicken reaches 165℉. Remove chicken and set aside to rest. Add apricots to pan, stir the vegetables and place pan back in the oven for 15 minutes. Once done, use tongs to squeeze the lemon over top.
Place vegetables on a plate, then put chicken on top. Spoon mint yogurt on top and sprinkle with sliced almonds. Garnish with fresh mint, if desired.
Vegan option
To make this recipe vegan, prepare and roast the vegetables and lemon as described, omitting the chicken and its seasonings (the remaining ½ teaspoon salt, ½ teaspoon pepper and teaspoon of Moroccan seasoning). Remove roasted vegetables from oven, add the drained can of chickpeas and the apricots, and continue following the instructions.
Moroccan Seasoning
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground turmeric
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon cayenne pepper
In a small jar, combine all ingredients and shake until well mixed. This makes more than needed for the main recipe. Store extra in the jar for future use.
Mint Yogurt
- ½ cup Greek yogurt (vegan, if making vegan option)
- 1 tablespoon finely chopped fresh mint leaves
- Salt to taste
- Pepper to taste
In a bowl, stir together yogurt and mint. Season as preferred with salt and pepper.
MOLLY’S MEALS
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