Moroccan chicken on root vegetables

Food and nutrition


Preparation:30 min.

Cooking:60 min.
Published on 21 October 2014


  • 1 chopped onion
  • 2 carrots sliced in thin rounds
  • 3 medium-sized parsnips sliced in thin rounds
  • 1 sweet potato sliced in thin rounds
  • 2 finely chopped garlic cloves
  • 1 tsp olive oil
  • Salt and pepper to taste
  • 280 g deboned chicken thighs, skinless
  • 2 tbsp red curry paste
  • 2 tsp hot water

Nutritional Values

Calories:390 kcal
Total lipids:9 gr
Total carbohydrates:56 gr
Proteins:22 gr


  1. Preheat the oven to 190°C (375°F).
  2. Place the vegetables at the bottom of an oven dish and mix them well. Oil the vegetables lightly and add salt and pepper.
  3. Cook about 30 minutes in the oven until the vegetables are tender.
  4. Remove the dish from the oven and place the chicken thighs on the vegetables.
  5. Mix the curry paste with the hot water. Brush the surface of the chicken with the mixture.
  6. Continue cooking in the oven for about 30 minutes or until the cooking thermometer inserted to the centre of the flesh indicates 82°C (180°F).