Moroccan Chicken Sheet Pan dinner

Fell in love with food/tagine dishes during our visit to Morocco!

1.5 cups dried fruit – I like dates and apricots

2 T dried parsley

Sea salt

½ t ground cumin

½ t ground cinnamon

¼ t sweet paprika

¼ t cayenne pepper

¼ t ground turmeric

¼ t ground ginger

4 T extra virgin olive oil

1 T lemon juice

4 garlic cloves, crushed

6 Leg quarters

1 large yellow onion

1 med butternut squash, cut into 2 inch cubes

Freshly ground black pepper

¼ cup mint leaves

2 T pomegranate seeds for garnish

Place the dried fruit in a bowl and add enough hot water to cover.  

Soak for 10 mins to rehydrate the fruit.  Drain water and cut the fruits in half

Preheat oven to 400 F

In a small bowl combine the parsley, 1 T salt, cumin, cinnamon, paprika, cayenne, turmeric and ginger.

In a large bowl, combine 2 T olive oil, lemon juice, 2 garlic cloves, and 3 T of the spice mixture.
Add the chicken pieces and toss, rubbing the chicken to coat each piece well.  Arrange the chicken pieces, skin side up, on side of a large rimmed baking sheet.

Cut the onion into ½ - ¼ inch wedges.  In the same bowl used for the chicken, toss the onion, butternut squash, remaining 2 garlic cloves with the 2 T remaining olive oil and spice blend.  Season with salt and pepper. Arrange in single layer on the other side the baking sheet.

Roast the chicken & vegetables for 20 mins, then carefully sprinkle the rehydrated fruits around the baking sheet and continue to roast until chicken is done about 25 mins more.
Thermometer inserted into the thickest part of chicken leg should read 165 F.

Serve the chicken with the roasted vegetables and fruits.  Sprinkle with the mint leaves and pomegranate seeds over the top.

Enjoy!

Courtesy of:  Eat what you Love