Are you looking for a delicious and healthy meal that transports your taste buds to the sun-drenched shores of Tunisia? Look no further! This Tunisian Five-Spice Chicken with Roasted Vegetables recipe is a delightful blend of aromatic spices, tender chicken, and vibrant vegetables. It's a perfect weeknight dinner, easy enough for beginners yet impressive enough for a dinner party. This recipe is packed with flavor and is sure to become a new family favorite. Get ready for an explosion of Mediterranean sunshine on your plate!
Ingredients:
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For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp Tunisian Five-Spice blend (recipe below)
- 1 tsp salt
- ½ tsp black pepper
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For the Vegetables:
- 1 large red onion, cut into wedges
- 1 red bell pepper, cored, seeded, and chopped
- 1 yellow bell pepper, cored, seeded, and chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
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For the Tunisian Five-Spice Blend:
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp cayenne pepper (or less, to taste)
Instructions:
Prepare the Five-Spice Blend:
- In a small bowl, combine all the five-spice ingredients: cumin, coriander, cinnamon, ginger, and cayenne pepper. Mix well and set aside. This blend can be made ahead and stored for future use!
Marinate the Chicken:
- In a medium bowl, combine the chicken pieces with 1 tablespoon of olive oil, the Tunisian five-spice blend, salt, and pepper. Toss to coat evenly. Let it marinate for at least 30 minutes, or preferably longer for deeper flavor. Overnight is even better!
Roast the Vegetables and Chicken:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a large baking sheet.
- Arrange the marinated chicken pieces on top of the vegetables.
- Roast for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature of the chicken should reach 165°F (74°C).
Tips for Success:
- For extra flavor, add a squeeze of lemon juice to the chicken before serving.
- Feel free to add other vegetables, such as eggplant, carrots, or potatoes.
- If you prefer a milder spice blend, reduce the amount of cayenne pepper or omit it altogether.
- Don't overcrowd the baking sheet; this ensures even cooking of both the chicken and vegetables.
Variations:
- Tunisian Five-Spice Lamb: Substitute lamb cubes for the chicken. Adjust cooking time as needed.
- Sheet Pan Chicken and Veggie Fajitas: Use the same spice blend and vegetables, but cut everything into strips for easy fajita fillings.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and specific ingredients used. For a more precise calculation, use a nutrition calculator after inputting the exact ingredients and quantities. However, expect this recipe to be a good source of protein and fiber, relatively low in fat, and rich in vitamins and minerals from the vegetables.
This Tunisian Five-Spice Chicken with Roasted Vegetables is a quick, healthy, and incredibly flavorful meal. The vibrant colors and aromatic spices make it a feast for the eyes as well as the palate. It’s perfect for a busy weeknight dinner or a casual weekend gathering. Enjoy!