Roasted Morrocan-Inspired Chicken with Cauliflower and Carrots

 

Shop with spices in Morocco
Shop with spices in Morocco (Photo credit: Wikipedia)

 

Two chicken breasts, skinned and deboned

 

2 – 3 large carrots, peeled and chopped

 

1/2 head cauliflower, separated into florets

 

1 onion, chopped

 

3 T. oil, divided

 

2 tsps each (divided then mixed into a small bowl): cumin, nutmeg, allspice, coriander, curry powder, tumeric and salt and pepper

 

Place prepared vegetables in a  9 x 13 glass baking dish.  Add 1 – 2 tablespoons of oil.  Combine one teaspoon each of the spices in a small bowl.  Sprinkle over vegetables and toss to combine.  Place chicken breasts on top of vegetable mixture.  Combine 1 T. oil with one teaspoon each of the spices in a small bowl and brush onto chicken breasts.  Bake at 375 uncovered for 25 minutes.  Remove from oven, cover with foil, and bake an additional 15 minutes.  Remove from oven. Cut breasts in half. Serves four. Good with couscous, rice or quinoa.