Vickys Moroccan-Style Chicken & Chickpeas, GF DF EF SF NF.
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Composition - Vickys Moroccan-Style Chicken & Chickpeas, GF DF EF SF NF:
- Require 4 of chicken legs (thighs & drumsticks).
- Need 3 tbsp for olive oil.
- Prepare 4 - carrots, diced.
- Require 2 for parsnips, diced.
- Give 1 for small sweet potato, peeled and diced.
- Require 1 of large onion, wedged.
- Provide 3 tsp - rag-al-hanout seasoning, see my recipe link below.
- Provide 1/2 tsp salt.
- Give 1/4 tsp of black pepper.
- Give 400 grams of can of chickpeas, drained.
- You need 400 grams of can of chopped tomatoes.
Vickys Moroccan-Style Chicken & Chickpeas, GF DF EF SF NF start cooking:
- Preheat the oven to gas 7 / 220C / 450°F.
- Put the chicken and vegetables in a roasting tray, drizzle with the oil and toss together.
- Sprinkle over the seasonings and toss again, then place the chicken on top roast for 40 minutes https://cookpad.com/us/recipes/358307-vickys-ras-el-hanout-moroccan-spice-mix-gluten-dairy-egg-soy-free.
- Remove the chicken and let rest on a warm plate covered in foil while you finish the vegetables off.
- Put the roasting tin with the vegetables on the stove top over a medium heat and add in the chickpeas and tomatoes.
- Let simmer for a few minutes to thicken then plate up and place the chicken legs on top.
- Serve with cous cous and warm flatbreads to stretch the meal a bit further.
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