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Composition - Vickys Moroccan-Style Chicken & Chickpeas, GF DF EF SF NF:

1. Need 4 chicken legs (thighs & drumsticks)
2. Prepare 3 tbsp - olive oil
3. Get 4 of carrots, diced
4. Make ready 2 parsnips, diced
5. Provide 1 - small sweet potato, peeled and diced
6. Make ready 1 of large onion, wedged
7. Get 3 tsp rag-al-hanout seasoning, see my recipe link below
8. Need 1/2 tsp for salt
9. Make ready 1/4 tsp black pepper
10. Take 400 grams for can of chickpeas, drained
11. Need 400 grams can of chopped tomatoes

Vickys Moroccan-Style Chicken & Chickpeas, GF DF EF SF NF instructions:

1. Preheat the oven to gas 7 / 220C / 450°F
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 - - https://cookpad.com/us/recipes/358307-vickys-ras-el-hanout-moroccan-spice-mix-gluten-dairy-egg-soy-free
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

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