Moroccan Spiced Roasted Chicken with Quinoa Pilaf and Zesty Lemon-Herb Salad

Allergens

None

Ingredients

• 1 whole chicken (3
• 4 lbs), cut into pieces
• 2 cups uncooked quinoa
• 4 cups chicken broth
• 1/4 cup olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. a. Preheat oven to 400°F (205°C). b. In a small bowl, combine cumin, coriander, ginger, paprika, cinnamon, turmeric, salt, and pepper. Rub the spice mixture onto the chicken pieces. c. Heat olive oil in a large oven safe skillet over medium heat. Add chicken and cook until browned on all sides. d. Transfer skillet to the preheated oven and roast for 35 40 minutes or until cooked through. e. While the chicken is roasting, prepare quinoa according to package instructions using chicken broth. f. Prepare lemon herb salad by combining chopped parsley, lemon juice, olive oil, salt, and pepper in a bowl. Toss with mixed greens. g. Serve chicken over the quinoa pilaf and top with lemon herb salad. Garnish with fresh parsley and lemon wedges.

Chef’s Insight

Experiment with different spice combinations to create your own unique flavor profile.

Notes

Serve with a side of fresh fruit or vegetables for a complete meal.