Nutritionist's Pick: Moroccan Spiced Chicken Thigh
with Chickpeas, Zucchini and Peppers- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Peanuts
- Crustaceans
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken thighs • Zucchini • Sweet bell pepper • Yellow onion • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Red wine vinegar • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
Ingredients
270 g
Chicken Thighs
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Garlic, cloves
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
7 g
Parsley
½ tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Zucchini
56 g
Onion, sliced
8 g
Moroccan Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop parsley.
- Add zucchini, peppers and 1 tbsp (2 tbsp) olive oil to an unlined baking sheet. Season with salt and pepper. Toss to combine.
- Roast in the middle of the oven for 12-14 min, until tender-crisp.
- Meanwhile, pat chicken dry with paper towels. Season with half the Moroccan Spice Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Heat 1 tbsp (2 tbsp) olive oil in the same pan (from step 3) over medium. When hot, add onions, garlic and remaining Moroccan Spice Blend. Cook for 2-3 min, stirring frequently, until fragrant.
- Add tomato sauce base. Cook for 1 min, stirring frequently, until darkened.
- To the pan, add half the vinegar (all for 4 servings), chickpeas and liquid. Cook for 6-7 min, stirring frequently, until reduced. Season with salt and pepper.
- Add veggies and half the parsley to chickpeas. Stir to combine.
- Thinly slice chicken.
- Divide chickpeas between bowls and top with chicken.
- Drizzle yogurt sauce over top.
- Sprinkle remaining parsley over top.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
