Moroccan style carrots recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 430 calories / serving
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Pre-heat the oven to 170°C.

Arrange the carrots, chickpeas, chicken, fennel seeds, cumin seeds in a large roasting tin. Drizzle with most of the olive oil and add some seasoning, tossing well to combine thoroughly. Cover the roasting tin with aluminium foil and roast for 20-25 minutes until the chicken is cooked through, with no pink showing, and the carrots are tender.

Remove from the oven, stir in the honey and parsley. Return to the oven uncovered for 5 minutes then remove. Spoon into a serving dish, drizzle with the remaining olive oil and garnish with the cinnamon sticks on the side.

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  • Ingredients

  • 75ml olive oil
  • 4 large carrots, peeled and cut into batons
  • 2 skinless chicken breasts, sliced
  • 400g canned chickpeas, drained
  • 2tbsp honey
  • ½tsp fennel seeds
  • 1tsp cumin seeds
  • 1tbsp parsley, finely chopped
  • a few cinnamon sticks, to garnish
  • salt
  • pepper
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  • Energy 1799kj 430kcal 22%
  • Fat 22g 31%
  • Saturates 3g 15%
  • Sugars 27g 30%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 37.2g Protein 23.6g Fibre 8.2g

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