MOROCCAN ROASTED CHICKEN VEGETABLES AND LENTILS

This Moroccan Roasted Chicken beginnings with a rub of warm flavors that incorporate cinnamon, cumin, bean stew and mint. Broiled on top of fall vegetables across the board skillet and it’s a simple mid-week supper. I served it close by some yogurt, green lentils and pomegranate arils for a bubbly and delectable supper. After all the new occasion devouring we required a lighter dinner and this hit the spot.

This one began when I was chipping away at a supper for a companion who was showing up from away and didn’t eat meat. We do eat meat and I needed something flexible, that utilized similar flavors and would be consummately filling and solid without the chicken I had bought for us.

The climate has gotten cooler and one container, simmered meals are on the first spot on my list.

I selected to do a riff on my Moroccan Smothered Chicken and Barley. The French green lentils I got recently propelled me and simmered vegetables are consistently a victor, so this met up rather rapidly.

The warm, spiced, dry scoured chicken thighs gradually delivering any fat treated the butternut squash, red onions, carrots and peppers under, and added most extreme flavor.

Ingredients

• 4 chicken thighs boneless and skinless

Spice Blend

• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp sesame seeds
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp dried mint
• 1/2 tsp garlic powder
• 1/4 tsp cayenne powder

Vegetables

• 2 cups butternut squash cut into 1 inch cubes
• 1 cup carrots peeled and cut into 2 inch pieces
• 1 red onion sliced
• 1 red bell pepper seeded and cut into 1/2 inch strips
• 2 tbsp olive oil

Assembly

• 1 cup green lentils
• 2 bay leaves
• 1 lemon juice and zest
• salt to taste
• 1 cup Greek yogurt plain
• 1/2 cup pomegranate arils

Instructions

1. Preheat oven to 425°F. In a small saucepan place the lentils and bay leaves. Cover with water to 2 inches above lentils and bring to a boil over high heat. Reduce to low, and simmer until tender, 20-22 minutes. (See Note 1) Drain and cool in the refrigerator.
2. Combine the spice blend ingredients in a small bowl and rub the chicken thighs with half of the spice mixture.
3. In a bowl toss together the vegetables and remaining spice blend and olive oil. Place vegetables in an even layer on a rimmed baking sheet lined with parchment paper or deep 13”x9” baking dish. Lay the chicken thighs on top of the vegetables and roast until tender and browned, 25-30 minutes.
4. Discard the bay leaves from the drained, cooled lentils. Mix together in a bowl with olive oil, salt and lemon juice and zest from half the lemon.
5. Dived the yogurt on each plate and top with a 1/2 cup of the lentils. Serve the roasted vegetables and chicken alongside and top with pomegranate arils and chopped parsley.

Notes

• The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 594kcal | Carbohydrates: 52g | Protein: 37g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 293mg | Potassium: 1282mg | Fiber: 19g | Sugar: 11g | Vitamin A: 14025IU | Vitamin C: 75mg | Calcium: 150mg | Iron: 5.5mg