Ingredients
Scale
- 4 chicken leg quarters
- 4 large potatoes, peeled and cut into chunks
- 3 carrots, peeled and sliced
- 1 cup prunes
- 4 cloves garlic, minced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon cumin
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, mix together paprika, ground ginger, turmeric, cumin, and minced garlic with 2 tablespoons olive oil to form a paste.
- Rub the chicken leg quarters with the spice paste and set aside.
- In a large roasting pan, toss the potato chunks, sliced carrots, and sliced onion with remaining 1 tablespoon olive oil.
- Arrange the seasoned chicken on top of the vegetables.
- Drizzle honey over the chicken and vegetables, then dot with tomato paste.
- Sprinkle prunes around the pan.
- Roast in the preheated oven for 45-50 minutes, or until chicken is golden and cooked through, and vegetables are tender and caramelized, stirring vegetables halfway through.
- Let rest for 5 minutes before serving.
Notes
For a sweeter flavor, add an extra tablespoon of honey. Serve with couscous or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main Course
- Cuisine: Moroccan
Nutrition
- Calories: 580
- Sugar: 18 g
- Fat: 28 g
- Carbohydrates: 52 g
- Protein: 32 g