Need a one pan dinner for the family that’s fast and delicious? Or are you looking to “meal prep” for the week and need a hearty and healthy recipe to save for the whole week? I have your recipe! My One Pan Moroccan Chicken can be made in a few easy steps, and it’s my go-to when I cook for large groups or when I want leftovers.
When life gets busy and miserably chilly (like I’m feeling this winter!), whip out this recipe for instant satisfaction and warmth!
Tons of caramelized, roasted veggies combine with the plump sweetness of golden raisins, richness of extra virgin olive oil, and exoticness of yellow curry powder. Add juicy, tender chicken thighs for a full, fabulous meal! This is a flavor-packed take on “chicken and veggies.”
Serves: 4-6 people
The Ingredients
12 boneless skinless chicken thighs
2 medium Spanish onions (or yellow onions)
1 bunch purple carrots
2 red peppers
1 head cauliflower
¾ cup golden raisins
2 tablespoons yellow curry powder
Extra virgin olive oil
Salt
The Steps
Preheat oven to 375 degrees.
Peel onions and cut lengthwise into eighths.
Peel carrots and slice on diagonal into 3 inch segments.
Core peppers and cut into 1 inch slices.
Divide cauliflower into 2 inch florets.
In a large bowl, toss vegetables and raisins with curry powder, 1/3 cup olive oil, and salt and pepper to taste.
Spread mixture evenly on baking sheet. Evenly space chicken on top of veggies. Lightly sprinkle additional curry powder on chicken pieces.
Bake for 45-50 minutes. Serve immediately.
The Steps with Pictures
Preheat oven to 375 degrees.
Peel onions and cut lengthwise into eighths.
Peel carrots and slice on diagonal into 3 inch segments.
Core peppers and cut into 1 inch slices.
Divide cauliflower into 2 inch florets.
In a large bowl, toss vegetables and raisins with curry powder, 1/3 cup olive oil, and salt and pepper to taste.
Spread mixture evenly on baking sheet. Evenly space chicken on top of veggies. Lightly sprinkle additional curry powder on chicken pieces.
Bake for 45-50 minutes. Serve immediately.
