Roast Moroccan Chicken and Pumpkin Recipe

Roast Moroccan Chicken and Pumpkin Recipe

Ingredients:

8 small skinless chicken thigh fillets
1 cup chicken stock
500 g butternut pumpkin cut into 2-cm cubes
2 large onions cut into wedges
2 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 red chilli sliced
2 garlic cloves, crushed
Ľ cup chopped fresh coriander

Method:

Preheat the oven to 200°C.
Combine pumpkin, onions, 2 teaspoons of the oil and pepper in a large bowl. Toss to coat. Set aside.
Mix the remaining oil, 2 teaspoons of the lemon juice, spices, garlic, chilli, salt and pepper to season.
Rub this mixture over the chicken thighs. Place chicken thighs in a large roasting and greased pan.
Surround chicken with the pumpkin and onions, Bake for 35-40 minutes until chicken is cooked through and vegetables are tender
Mix through the mint and transfer chicken and vegetables.
Add stock and remaining lemon juice to roasting pan and place over high heat.
Bring to a simmer, stirring to scrape up any browned bits.
Simmer for 1 minute. Strain the liquid into medium bowl. Spoon pan sauce over chicken and vegetables.
Sprinkle with chopped coriander. Serve with couscous