Buy all ingredients right below the recipe
Ingredients
- 800 g boneless chicken thighs
- 1 tsp ground cumin
- 300 ml chicken broth
- ½ tsp ground cinnamon
- 160 g carrots
- ½ tsp ground turmeric
- ½ tsp chili powder
- 130 g yellow onions
- 30 g fresh garlic
- ½ tsp ground cloves
- 200 g fresh zucchini
- 1 tsp sweet paprika powder
- 40 g fresh ginger
- 1 tsp ground coriander
- 5 tbsp extra virgin olive oil
- 200 ml orange juice and 2 tsp orange zest
- 1 tbsp liquid honey
- 2 tbsp fresh flat-leaf parsley
- Ground black pepper
- Table salt
- Pasta of choice
- Rice of choice
Instructions
- 1Preheat the oven to 180 °C.
- 2Cut the carrots into 0.5 cm thick slices. Finely dice the onions. Slice the garlic thinly. Quarter the zucchini lengthwise and also cut into 0.5 cm thick slices. Finely grate the ginger and squeeze the juice over the carrots.
- 3Season the chicken generously with salt and pepper on both sides.
- 4Heat the olive oil in a roasting pan over high heat. Sear the chicken, skin-side down, for about 4 minutes until golden brown. Flip and continue to sear for 1 minute. Remove the chicken, set aside, and reduce the heat to medium.
- 5Add zucchini and carrots to the roasting pan, stir, and sauté for 2 minutes. Stir occasionally. Add the onions and sauté for another minute.
- 6Add garlic and ginger, stir, and sauté for another 2 minutes. Remove the roasting pan from the heat and place the chicken, skin-side up, on top of the vegetables.
- 7In a small pot, dry roast the spice mixture (cumin, cinnamon, turmeric, chili, cloves, paprika, coriander) over medium heat for about 1 minute until fragrant. Be careful not to burn!
- 8Add orange juice, chicken broth, honey, and orange zest to the spices and mix well. Bring briefly to a boil, then pour over the chicken in the roasting pan.
- 9Place the roasting pan in the preheated oven and cook for about 40 minutes. Stir in the freshly chopped parsley before serving. Serve with rice or pasta.
