Moroccan Chicken With Pumpkin And Sweet Potato Puree Recipe

Cooking Directions

• STEP 1.In a bowl, mix together cumin, coriander, cinnamon, paprika, salt, and pepper. Rub the chicken pieces with the spice mixture and let them marinate for at least 30 minutes.
• STEP 2.Heat some olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes per side.
• STEP 3.Transfer the chicken to a baking dish and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until cooked through.
• STEP 4.Meanwhile, peel and chop the pumpkin and sweet potato into small cubes. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven at 400°F (200°C) for about 25-30 minutes, or until tender.
• STEP 5.Once the pumpkin and sweet potato are cooked, transfer them to a blender or food processor. Add a splash of cream and a pinch of nutmeg. Blend until smooth and creamy.
• STEP 6.Serve the roasted chicken on a bed of the pumpkin and sweet potato puree. Garnish with fresh herbs, such as cilantro or parsley, if desired.

Cooking Tips

• For extra flavor, you can add some minced garlic and grated ginger to the chicken marinade.
• Make sure to evenly coat the chicken with the spice mixture for maximum flavor.
• To save time, you can roast the pumpkin and sweet potato ahead of time and store them in the refrigerator until ready to use.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• The pumpkin and sweet potato puree can be stored in a separate container in the refrigerator for up to 5 days.
• To reheat, gently warm the chicken in a skillet over low heat until heated through. Reheat the puree in a saucepan over medium heat, stirring occasionally.