Moroccan chicken with sticky roasted vegetables

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How to make Moroccan chicken with sticky roasted vegetables

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:45
  • Total Time : 1:00

Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1/2 cup lemon juice
  • 500g Kent pumpkin, cut into wedges
  • 500g orange sweet potato, unpeeled, cut into 2cm-thick rounds
  • 1 bunch baby (Dutch) carrots, scrubbed, trimmed
  • 4 chicken marylands, trimmed

Orange salad

  • 2 oranges, peeled, segmented
  • 1/4 small red onion, finely diced
  • 1 tablespoon lime juice
  • 2 teaspoons finely chopped fresh coriander leaves, plus extra leaves to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced.
  • Step 2 Combine oil, honey, cumin, ground coriander, paprika, cinnamon and lemon juice in a large bowl. Add pumpkin, sweet potato and carrot. Toss to coat. Transfer vegetables to a large roasting pan, leaving excess spice mixture in bowl.
  • Step 3 Add chicken pieces to the spice mixture in bowl. Toss to coat. Place chicken on vegetables in roasting pan. Season well with salt and pepper.
  • Step 4 Roast for 40 to 45 minutes or until chicken is cooked through and vegetables are golden and tender.
  • Step 5 Meanwhile, make Orange Salad. Place orange segments, red onion, lime juice and coriander in a bowl. Gently toss to combine. Spoon salad on top of chicken and vegetables. Serve with extra coriander leaves.

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