Moroccan Chicken and Roast Veges Recipe
From Teresa, of Lower Hutt
This is my family’s favourite recipe. Includes lots of vegetables and is simply delicious!
Ingredients
For 4 servings:
- 500 grams of chicken breast
- 3 tablespoons Moroccan seasoning
- 1 cup unsweetened yogurt
- 1/2 cup chopped coriander
- 4 potatoes
- 1 kumera
- 1 red onion
- 1 red capsicum
- 1 tomato
- 1/3 cup olive oil
- 2 tsp garlic
- Feta cheese
- Handful of pine nuts
- Handful fresh basil
Method
1. Slice chicken into strips and put into bowl. Mix yogurt with moroccan seasoning and coriander, completely cover chicken strips in mixture. Leave to marinate while preparing the vegetables.
2. Mix together the olive oil and garlic. Chop potatoes and kumera and coat in the olive oil.
3. Bake at 180 degrees for 1/2 hour or until almost soft. Add sliced red onion, capsicum and tomato.
4. Spread chicken inside a baking dish and bake for 1/2 hour at 180 degrees.
5. Toast the pinenuts in a hot frypan for 30 seconds.
6. Remove roasted veges and top with crumbled feta, pine nuts and basil.
Serve roasted veges with the chicken on top.