Rated 3.7 stars by 54 users
Zest of 1 orange
Juice of 2 oranges
5 sprigs parsley, chopped
¾ cup whole dried Turkish apricots (unsulfered)
3 tsp Gewürzhaus Moroccan Souk Spice
¼ tsp Gewürzhaus Ginger Powder
1 tsp Gewürzhaus Thyme, dried
10 strands Gewürzhaus A-Grade Saffron
1 garlic bulb, cut in half horizontally
1 tbsp salted capers
¼ cup red wine vinegar
¼ cup extra virgin olive oil
¼ cup honey
2 bay leaves
500g chicken thigh fillets, cut into chunks
1 medium onion, peeled and cut into 6 wedges
600g / 4 cups butternut pumpkin, peeled and cut into 2cm cubes
1 x 400g can chickpeas
Greek yogurt, to serve
Preheat oven to 160°C (fan-forced).
In a large, deep baking tray, combine orange zest, orange juice, parsley, apricots, Moroccan Souk Spice, ginger powder, thyme, saffron, garlic, capers, vinegar, olive oil and honey.
Mix with a wooden spoon so that the honey and spices coat the rest of the ingredients.
Add the bay leaves, chicken, onion, pumpkin and drained chickpeas (save the liquid for our Maple & Nutmeg Whisky Sour recipe).
Mix again so that all the ingredients in the tray have been coated in the honey and spice.
Bake in the oven for 20 minutes. Then turn the chicken and vegetables, place back in the oven and bake for a further 20 minutes.
Season to taste and enjoy with Greek yoghurt.
Please note, comments need to be approved before they are published.
Thanks for subscribing!
This email has been registered!