Spicy Summer Sensations

Steamy Morroccan Chicken packed with loads of flavor! 

This is a delicious, saucy, spicy meal with all the right ingredients you need to burn fat and stay healthy. Serve it as a heart warming casserole in the cold winter nights or as a spicy  side in the summer. However you decide to serve it is delicious and will have your guests singing your praises. 

You will need: 

4 Chicken breasts( preferably on the bone but deboned will also work)

3 tablespoons of olive oil

1-2 tablespoons of Moroccan spice paste

2 sweet potatoes (sliced into wedges)

Juice from 1 large orange 

2 aubergines also sliced into wedges 

6 baby leeks (sliced in half)

1 teaspoon of cumin

1 teaspoon of paprika 

1 teaspoon of coriander 

1 large cup of low fat, plain yogurt (or Greek yogurt) 

1 teaspoon of tahini 

1 teaspoon of honey 

1 tablespoon of pumpkin seeds

1 tablespoon of sunflower seeds 

1 tablespoon of sesame seeds

Instructions: 

1. Preheat your oven to 180 degrees. 

2. Rub the chicken breasts with a mixture of 1 tablespoon of olive oil, Moroccan paste and orange juice and set them aside, covered for later use. 

3. Combine the remaining oil and spices and cover the vegetables with the mixture to coat. 

4. Place the chicken, sweet potatoes and aubergines in a large baking tray and roast them for 35 minutes, adding the baby leeks in the last 10 minutes.

5. While the chicken is roasting, mix the yogurt, honey and tahini together and set the mixture aside. 

6. In a smaller, separate pan, dry roast the seeds until fragrant. 

7. Toss the vegetables with the spices and serve with the chicken, drizzled with the yogurt dressing. 

Enjoy!