Your Life Would Be So Much Better with Moroccan Spiced Roast Chicken
Kung Food Kitchen's Chef Jon Kung shares this simple seasonal recipe.
By Philip Bator
"The Michigan autumn is a crapshoot," says Kung Food Kitchen's Chef Jon Kung. "Sometimes you still get blazing hot weather and sometimes you get snow." The upside to all this, however, is a variety of interesting combinations at the Detroit farmers' market—offering endless ways to experiment, cook, and ultimately, eat like a king. Kung's recipe for Moroccan spiced chicken brings fall standards like Delicata squash and Brussels sprouts together with late summer heirloom tomatoes, which make perfect vessels for deep spice mixes like Ras El Hanout. Save this dish for your next dinner party.
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- Yields:
- 1 - 4 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 1 hr
- Total Time:
- 1 hr 15 mins
Ingredients
- 4 chicken thighs
- 2 Japanese sweet potatoes
- 2 Delicata squash
- 3 large heirloom tomatoes
- 1 stalk of Brussels sprouts
- 2 tbsp. Ras El Hanout (Moroccan Spice)
- 2 tsp. Cayenne pepper (more to taste)
- 3 tsp. Hungarian smoked paprika
- 1/4 c. olive oil
- salt
- fresh ground pepper
Directions
- Step 1Preheat the oven to 450 degrees. Set a rack in the middle of the oven.
- Step 2Line a large rimmed sheet pan with a heavy-duty foil (it just makes cleanup easier).
- Step 3Remove the Brussels sprouts from the stalks, and cut them in half.
- Step 4Split the Delicata squash, remove the seeds, then slice into 1/4-inch half-moons.
- Step 5Slice the heirloom tomatoes into 1/4-inch rounds (remove the tough parts where the fruit meets the stem).
- Step 6Cut the Japanese sweet potatoes into a rough large dice.
- Step 7Combine the spices into a very large mixing bowl with the oil, all the squash, Brussels, and potatoes. Mix well so that it’s all covered and combined. Keep leftover oil for step #11.
- Step 8Evenly layer the vegetables on the bottom of the pan.
- Step 9Layer the tomato slices on top of the vegetables.
- Step 10Sprinkle tomatoes with a light, even dusting of salt.
- Step 11Take your chicken thighs and coat them with the leftover spices and oil in the bowl (add more oil and spices as needed).
- Step 12Set seasoned chicken thighs on top of the tomatoes and dust everything with salt and pepper.
- Step 13Place the pan in the oven and set the temperature to 375 degrees.
- Step 14Bake for 45 minutes.
- Step 15Check for done-ness. If the thighs register at 165 degrees, they’re ready.
- Step 16Set your oven to broil while watching carefully so that the chicken doesn’t burn. This should take only a short amount of time; once you see the skin crisp up, you’re done.
- Step 17Give the chicken a few minutes to rest, then serve.
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