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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.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the parsnip and winter carrot, halve in length and cut into 2 cm pieces.
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Rinse the chickpeas under cold running water and finely chop the garlic.
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Spoon the parsnip, carrots, chickpeas, garlic and the baharat with the oil and some pepper.
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Spread over a baking sheet covered with parchment paper. Roast in the middle of the oven for about 25 minutes until done.
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Meanwhile, mix the rest of the baharat with the rest of the oil and rub in the chicken fillets. Season with pepper.
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Heat a skillet without oil or butter and fry the chicken breasts over a high heat for 4 minutes until golden brown. Turn halfway.
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Take the vegetables out of the oven after 10 minutes and scoop. Place the chicken between the vegetables and cook for another 15 minutes.
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Meanwhile, cut the parsley fine. Divide the vegetables and chicken over the plates and garnish with the parsley.
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Nutrition
490Calories
Sodium8% DV200mg
Fat32% DV21g
Protein86% DV43g
Carbs9% DV26g
Fiber52% DV13g
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