Arabic spiced chicken with oven vegetables
A delicious spiced Arabic dish with parsnips, winter carrots, chickpeas and garlic from the oven. The chicken gets a kick from the baharat.
Preheat the oven to 200 ° C.
Peel the parsnip and winter carrot, halve in length and cut into 2 cm pieces.
Rinse the chickpeas under cold running water and finely chop the garlic.
Spoon the parsnip, carrots, chickpeas, garlic and the baharat with the oil and some pepper.
Spread over a baking sheet covered with parchment paper. Roast in the middle of the oven for about 25 minutes until done.
Meanwhile, mix the rest of the baharat with the rest of the oil and rub in the chicken fillets. Season with pepper.
Heat a skillet without oil or butter and fry the chicken breasts over a high heat for 4 minutes until golden brown. Turn halfway.
Take the vegetables out of the oven after 10 minutes and scoop. Place the chicken between the vegetables and cook for another 15 minutes.
Meanwhile, cut the parsley fine. Divide the vegetables and chicken over the plates and garnish with the parsley.
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