Moroccan spiced roast chicken and sweet potato wedges

♥ Moroccan spiced roast chicken and sweet potato wedges
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Packed with flavour, this healthy dish will not fail to impress! The sweet potatoes provide a wealth of vitamin A.
Time Less than 1 hour
Serves: 4
Recipe Type: Mains
Main Ingredient: Chicken

Ingredients
2 tbsp ground cumin, (30ml)
1 tbsp ground coriander, (15ml)
2 red chillies, finely chopped
2 granulated garlic , crushed
1 tbsp knob ginger
3 tbsp no name cooking oil
60 ml juice of lemon
3 tbsp chopped thyme, (45ml)
1 orange, juice and grated peel
8 chicken thighs
2 medium sweet potatoes, washed and chopped
1 cup chicken stock, (250ml)
6 medium baby marrows, chopped

Recommended accompaniments
Chicken sishebo

Method
Preheat oven to 180°C.
Remove skin from chicken.
Mix cumin, coriander, chilli, garlic, ginger, oil, lemon juice, thyme and orange (juice and peel) together.
Place chicken and sweet potatoes in an ovenproof dish, then toss in the spiced mix. Add stock and roast for 20 minutes.
Add baby marrows and cook for another 15-20 minutes or until cooked through.

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