AuthorJaredCategory

Ingredients

 olive oil
 400 g sweet potato
 ½ cauliflower
 2 garlic cloves
 2 tsp Moroccan Spice Blend
 300 g chicken thigh
 100 g Greek yoghurt
 2 tsp white wine vinegar

Method

1

Preheat oven to 200°C. Chop the sweet potato into 1 cm cubes. Break the cauliflower in to small florets and roughly chop the stalks. Peel and finely chop the garlic.

2

In a bowl, combine the sweet potato, cauliflower and garlic. Season with salt, pepper and 1 tbsp olive oil. Toss to coat and place on a lined oven tray. Bake for 20-25 minutes.

3

Meanwhile, combine 1 tsp Moroccan spice blend with the chicken thigh and a drizzle of oil. Season with salt and pepper and mix well.

4

In a fry pan over medium heat, add the chicken and cook for 2 minutes on each side. Place on top of the vegetables in the last 10 minutes of their cooking time.

5

In a bowl, combine the Greek yoghurt with the remaining Moroccan spice blend and white wine vinegar. Season with salt and pepper and mix well.

Ingredients

 olive oil
 400 g sweet potato
 ½ cauliflower
 2 garlic cloves
 2 tsp Moroccan Spice Blend
 300 g chicken thigh
 100 g Greek yoghurt
 2 tsp white wine vinegar

Directions

1

Preheat oven to 200°C. Chop the sweet potato into 1 cm cubes. Break the cauliflower in to small florets and roughly chop the stalks. Peel and finely chop the garlic.

2

In a bowl, combine the sweet potato, cauliflower and garlic. Season with salt, pepper and 1 tbsp olive oil. Toss to coat and place on a lined oven tray. Bake for 20-25 minutes.

3

Meanwhile, combine 1 tsp Moroccan spice blend with the chicken thigh and a drizzle of oil. Season with salt and pepper and mix well.

4

In a fry pan over medium heat, add the chicken and cook for 2 minutes on each side. Place on top of the vegetables in the last 10 minutes of their cooking time.

5

In a bowl, combine the Greek yoghurt with the remaining Moroccan spice blend and white wine vinegar. Season with salt and pepper and mix well.

Moroccan Chicken and Cauliflower Bake