EASY OVEN MOROCCAN CHICKEN AND VEGETABLES

Easy Oven Moroccan Chicken and Vegetables image

Provided by Lynn Clay

Categories Chicken

Time 35m

Number Of Ingredients 24

1 1/4 lb chicken thighs, boneless, skinless
1 lb baby carrots, in pieces no bigger than 1 1/2 inches
1/2 lb crimini mushrooms, cut into quarters
1 can(s) 16 oz chickpeas, drained and rinsed
1 large onion, chopped into 1/1/2 " pieces
salt and pepper to taste
4 Tbsp olive oil
SPICE MIX
1 tsp coriander, ground
1 tsp turmeric
1 tsp cumin, ground
1 tsp each salt and pepper
1/2 tsp ginger, ground
1/2 tsp cinnamon
1/2 tsp red pepper, optional
TOPPING
1 c nonfat sour cream
1 Tbsp fresh lemon juice
1/2 c cucumber, diced
2 clove garlic, chopped finely
1/3 c yellow raisins
1/2 c castelvetrano olives, pitted and halved
cooked rice, your choice
cilantro, chopped

Steps:

1. Heat oven temperature to 450 degrees F. Line cooking sheet with aluminum foil. Combine chickpeas, mushrooms, carrots, chicken, and onions on the cooking sheet. Sprinkle with 4 T olive oil, pepper, and salt, mix up..
2. Combine the seasoning mix ingredients. Sprinkle on the chicken and vegetable mix on the cooking sheet. Bake for 15 minutes. Take cooking sheet out of the oven, and turn on the broiler. Add the raisins and olives to the chicken mixture.
3. Put cooking sheet in oven and broil for 15 minutes or until chicken is just cooked through, not overdone.
4. While cooking sheet is on broil, mix up the topping ingredients including sour cream, lemon juice, cucumber, and garlic cloves.
5. Serve the chicken and vegetables mixture over your choice of rice and put topping over all. Add Cilantro and lemon slices, as desired.