Back to Cooking Light

Cauliflower Fennel and Sweet Potato Chicken Tagine

Published: August 25, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 45 Minutes
Serves Serves 4-6
Cauliflower Fennel and Sweet Potato Chicken Tagine
star rating icon star rating icon star rating icon star rating icon star rating icon
Be the first to rate this recipe.

A delicious and healthy gluten-free dinner such as this cauliflower fennel and sweet potato chicken tagine is one of the easiest dinner recipes. 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.

This cauliflower fennel and sweet potato chicken tagine goes especially well with a light green salad or over simple rice

Printer Friendly

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, roughly chopped
  • 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

    • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    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 with a lid or foil paper, and roast for 20 minutes. Remove the lid and roast 25 minutes longer, until the chicken is cooked and crispy. The internal temperature of the chicken should be 165 F (75 C)
  • Note: if you do not have a large roasting pot, use a roasting pan covered with foil

    • Leave a Comment

    No comments yet.

    Add a Rating

    Your email address will not be published. Required fields are marked *

    Similar Recipes

    Baked Hawaiian Chicken with Pineapple

    Baked Hawaiian Chicken with Pineapple

    This gluten-free Baked Hawaiian Chicken with Pineapple recipe takes minutes to prepare with delicious flavours throughout. The chicken is tender with crispy skin smothered in the most delicious Hawaiian pineapple sauce. Hawaiian chicken with pineapple — the details, I love this chicken recipe because it is so simple to prepare. First, you brown the chicken […] Read More

    Prep Time icon Prep Time 15 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 45 Minutes
    Serves icon Serves 6-8
    Cilantro and Lime Chicken

    Cilantro and Lime Chicken

    If you are looking for a healthy chicken recipe, look no further. Simple ingredients easily prepared to deliver complex flavour in a nutritious way. The chicken is marinated for ultimate flavour, and then baked keeping the chicken tender and juicy. Serve with quinoa, rice or steamed veggies. This naturally gluten free chicken dish doesn’t get […] Read More

    Prep Time icon Prep Time 10 Minutes
    Difficulty icon Difficulty Beginner
    Cook Time icon Cook Time 30 Minutes
    Serves icon Serves 4
    © Copyright 2021 Only Gluten Free Recipes. All Rights Reserved. Privacy Policy, Disclosure. Designed & Developed by GuaranteedSEO.