200°C · 15-30 minAllergens
Lactose
Sesamzaad
Sulfiet
MosterdMoroccan Chicken Thighs
These chicken thighs (Beter Leven 2 stars) are first marinated with cumin seeds, garlic, fresh chillies, and paprika powder, then roasted at a high temperature until golden brown and cooked through in the oven. Served with grilled baby carrots, a warm rice salad with chickpeas, fresh herbs, and pumpkin seeds, along with a refreshing tahini labneh.
Moroccan Chicken Thighs
Chicken thigh fillet (Beter Leven 2 stars), baby carrots, garlic, red chilli, lemon, fresh basil, chives, dill, and parsley, chickpeas, harissa (contains tomato, red chilli, cumin, and coriander seeds), curry massala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, paprika powder, pumpkin seeds, raisins, Greek yoghurt, yoghurt, basmati rice, brown rice, tahini (sesame paste), baking soda, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, sesamzaad, sulfiet.
Microwave
Heat the baby carrots and chicken covered with the cling film for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the rice salad until lukewarm for 1-2 minutes (1 person) to 3-4 minutes (2 or more persons). Serve with the tahini labneh (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the baby carrots and chicken covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Warm the rice salad until lukewarm for 10 minutes (1 person) to 20 minutes (2 or more persons). Serve with the tahini labneh (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.