Vickys Moroccan-Style Chicken & Chickpeas, Gluten, Dairy, Egg & Soy-Free

• 4 chicken legs (thighs & drumsticks)
• 3 tbsp olive oil
• 4 carrots, diced
• 2 parsnips, diced
• 1 small sweet potato, peeled and diced
• 1 large onion, wedged
• 3 tsp rag-al-hanout seasoning, see my recipe link below
• 1/2 tsp salt
• 1/4 tsp black pepper
• 400 grams can of chickpeas, drained
• 400 grams can of chopped tomatoes

1. Preheat the oven to gas 7 / 220C / 450F
2. Put the chicken and vegetables in a roasting tray, drizzle with the oil and toss together
3. Sprinkle over the seasonings and toss again, then place the chicken on top roast for 40 minutes
4. Remove the chicken and let rest on a warm plate covered in foil while you finish the vegetables off
5. Put the roasting tin with the vegetables on the stove top over a medium heat and add in the chickpeas and tomatoes
6. Let simmer for a few minutes to thicken then plate up and place the chicken legs on top
7. Serve with cous cous and warm flatbreads to stretch the meal a bit further

chicken, olive oil, carrots, parsnips, sweet potato, onion, below, salt, black pepper, chickpeas, tomatoes

Taken from cookpad.com/us/recipes/344693-vickys-moroccan-style-chicken-chickpeas-gluten-dairy-egg-soy-free (may not work)