Cauliflower Fennel and Sweet Potato Chicken Tagine

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This rustic method for cooking chicken, popular in Morocco, creates a crispy skin that everyone loves. This recipe is one of my favourite chicken dishes because it is so simple and flavourful. The chicken and veggies are marinated in lightly spiced yogurt with coriander, cumin, basil, mustard seed, paprika, turmeric, and cinnamon. Serve with a light green salad or over simple rice

Ingredients

  • 8 chicken thighs, bone in and skin on
  • 1 medium sweet potato, peel and cut into 2-inch chunks
  • 1 small cauliflower head, broken down into florets
  • 1 large fennel, cut into 2-inch chunks
  • MARINADE
  • 1 cup GF plain full-fat yogurt (may use reduced fat)
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. minced ginger
  • 2 garlic cloves, minced
  • 1 ½ tsp. sea salt
  • 1 tsp. GF ground cumin
  • 1 tsp. GF ground mustard seed
  • 1 tsp. GF basil
  • 1 tsp. GF paprika
  • 1 tsp. GF ground coriander
  • ½ tsp. GF ground cinnamon
  • ½ tsp. GF turmeric
  • ½ tsp. GF coarsely ground black pepper
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    Instructions

  • In a large bowl combine the marinade ingredients
  • Place chicken thighs into the marinade and coat well. Remove the chicken and set aside
  • Add all the vegetables to the remaining marinade and coat well
  • Place veggies in a large oven-proof pot, then top with chicken skin side up. The sides of the chicken should not be touching. Cover and marinate for 4 hours or overnight. Bring the chicken to room temperature before roasting
  • Preheat oven to 375 F, cover the pot and roast for 20 minutes. Remove the lid and roast for 25 more minutes or until the chicken is cooked and crispy. The internal temperature of the chicken should be 165 F (75 Celsius)
  • Note: if you do not have a large roasting pot, use a roasting pan covered with foil


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