Sheet-Pan Chicken “Tagine”
Preparation
20 MIN
Cooking
30 MIN
Servings
4

Sheet-Pan Chicken “Tagine”

Ingredients

  • 3/4 lb (340 g) skinless, boneless chicken thighs, cut into cubes
  • 3/4 lb (340 g) merguez sausages
  • 2 onions, cut into thin wedges
  • 2 garlic cloves, chopped
  • 1 tsp curry powder
  • 1/4 tsp fennel seeds, crushed
  • 3 tbsp (45 ml) olive oil
  • 2 zucchini, cut into thin ribbons with a mandolin
  • 1/4 cup (60 ml) dried apricots, diced
  • 1/4 cup (60 ml) fresh cilantro leaves
  • 1 lemon, cut into wedges
  • Salt and pepper

Preparation

  1. With the rack in the middle position, preheat the oven to 425 °F (220 °C).
  2. Line a baking sheet with parchment paper or aluminum foil. On the sheet, toss the chicken, sausages, onions, garlic, curry powder and fennel with 2 tbsp (30 ml) of the oil. Bake for 25 minutes, stirring halfway through.
  3. In a bowl, combine the zucchini, apricots and the remaining oil. Divide the zucchini mixture on the sheet. Continue cooking for 5 minutes or until the zucchini is tender. Season with salt and pepper.
  4. Garnish with the cilantro and serve with lemon wedges.