PREP / COOK / TOTAL - 5 / 25 / 30min
A delicious moroccan flavoured one tray bake with juicy dates, plenty of veggies and buckwheat.
Ingredients:
- 4 Chicken Thighs
- 1 tsp turmeric
- 2 tsp cumin
- 1 tsp garlic powder 1⁄2 tsp ground ginger 2 Tbs coconut oil
- 2 zucchinis
- 1 cup of cauliflower
- 1 cup of broccoli
- 2 cups cooked buckwheat
- 4 cups leafy greens
- 6 Medijool Dates pitted and chopped
- coconut or greek yoghurt coriander to serve
METHOD:
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Preheat oven to 180°C fan forced. Line a baking dish with non-stick baking paper. Cut the thighs in half and combine in a bowl with the cauliflower, zucchini, broccoli, and dates, oil, ginger, turmeric, garlic and cumin. Toss well to coat.
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Roast for 25-35 minutes or until golden and tender or chicken is cooked through.
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If you haven’t pre-cooked the buckwheat, do so now in a saucepan of boiling water following the packet directions. Drain.
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When ready to serve, sprinkle buckwheat and leafy greens on top to slightly warm up. Serve with fresh coriander, lemon wedges, and topped with a TBS yoghurt.
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