BECOME A MEMBER MEMBER LOGIN

Moroccan chicken on root vegetables

Food and nutrition


Portions:2

Preparation:30 min.

Cooking:60 min.
Published on 21 October 2014

Ingredients

  • 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

Directions

  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).
Back to the Magazine
Spotlight on intuitive eating
Food and nutrition
Spotlight on intuitive eating I want to read the article
Buddha Bowl with Peanut Dressing
Food and nutrition
Buddha Bowl with Peanut Dressing I want to read the article
Female athlete triad
Food and nutrition
Female athlete triad I want to read the article