Sheet-Pan Chicken “Tagine”

Name: Sheet-Pan Chicken “Tagine”
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
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

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Preparation 20 MIN

Cooking 30 MIN
Servings 4

Ingredients
Preparation

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

With the rack in the middle position, preheat the oven to 425 °F (220 °C).
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.
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.
Garnish with the cilantro and serve with lemon wedges.

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