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Sheet Pan Moroccan-Spiced Chicken with Sweet Potatoes & Cauliflower: A Wholesome Feast

In the realm of easy and tasteful meals, sheet pan dinners have carved a niche for themselves. They are the perfect solution for busy weeknights and a surefire way to minimise both preparation time and post-dinner clean-up. This delightful recipe for Moroccan-spiced chicken with sweet potatoes and cauliflower brings a burst of flavours from North Africa right to your dinner table.

A Journey Through Flavour

Moroccan cuisine is renowned for its warm spices, aromatic herbs, and a balance of sweet and savoury elements. The distinctive blend of spices used in this dish—cumin, coriander, cinnamon, and paprika—creates a tantalising profile that dances on the palate. Paired with the natural sweetness of sweet potatoes and the nutty flavour of roasted cauliflower, this dish is an explosion of textures and tastes that will transport you straight to the bustling markets of Marrakech.

Ingredients

For this sheet pan dinner, you will need the following ingredients:

• For the Chicken:

  • 4 chicken thighs (bone-in, skin-on for extra moisture)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Fresh coriander or parsley for garnish (optional)
• For the Vegetables:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin (to sprinkle over the vegetables)
  • 1 teaspoon ground cinnamon (to sprinkle over the vegetables)

Method

1. Preheat the Oven: Start by preheating your oven to 200°C (180°C fan) or 400°F. This ensures that the chicken and vegetables roast evenly.

2. Marinate the Chicken: In a mixing bowl, combine the spices, olive oil, and lemon juice. Place the chicken thighs in the bowl, ensuring they are well-coated with the marinade. Allow them to marinate for at least 30 minutes. If time permits, marinating for a few hours or overnight will deepen the flavours significantly.

3. Prepare the Vegetables: On a large sheet pan, toss the cubed sweet potatoes and cauliflower florets with olive oil, salt, pepper, and the remaining cumin and cinnamon. Make sure the vegetables are evenly coated.

4. Arrange the Chicken and Vegetables: Lay the marinated chicken thighs on the sheet pan amongst the vegetables. Arrange them so that the chicken is nestled among the sweet potatoes and cauliflower, allowing the flavours to intermingle as they roast.

5. Roast: Place the sheet pan in the oven and roast for about 35-40 minutes, or until the chicken is cooked through (internal temperature should reach at least 75°C) and the sweet potatoes are tender. The chicken skin should be crispy and golden, creating a delightful contrast with the softness of the vegetables.

6. Serve: Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Garnish the dish with freshly chopped coriander or parsley for a pop of colour and added freshness. Serve directly from the pan for a rustic presentation, allowing everyone to help themselves.

Conclusion

This Sheet Pan Moroccan-Spiced Chicken with Sweet Potatoes & Cauliflower is not just a meal; it’s a celebration of flavours and an invitation to gather around the table. With minimal fuss and maximum impact, it’s perfect for families or entertaining guests. It’s a dish that resonates with the heart of Moroccan cuisine while fitting seamlessly into the modern kitchen.

So, the next time you’re looking for a vibrant, fulfilling meal that embodies the essence of North African cooking, remember this scrumptious sheet pan recipe. You won’t be disappointed!