Moroccan Chicken
excellent sheet pan supper
Ingredients
- 1.5 lb chicken thighs, breast, tenders, whatever you like
- 3 tbsp avocado oil
- 1 lg onion cut in wedges
- 1 sm butternut squash cubed
- 3 cloves garlic crushed
- 1 tbsp sea salt
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp smoked sweet paprika
- 1/2 tsp tumeric
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- 1/8 tsp crushed red pepper
- 1-2 cups dried fruit; cherries, dates, figs, apricots reserved, and rehydrated with boiling water for 5 mins
- fresh mint for garnish
Instructions
- Mix the spices, oil, and lemon juice. Add chicken to a ziploc bag and pour spice mix in bag and mush around so that they are covered well. Place onion and butternut squash in another bag and add remaining spice mix to that bag. Marinate for a few hours up to overnight. Preheat oven to 400 and place chicken and veggies on a large rimmed sheet pan, careful as the butternut squash/onion bag will have extra liquid (pour that out prior to pouring on pan). Cook for 20 mins . Add boiling water to the dried fruit and let sit 5-10 mins to rehydrate, cut in half or quarter if fruit is big! After 20 mins, flip pan, stir everything around and add fruit and cook additional 20-25 mins Top with fresh chopped mint! Each bite needs a piece of chicken, squash, onion, and fruit! Seriously, it's incredible!! ENJOY