Recipe: One-pan Egyptian Chicken Dinner
This one pan dinner takes no time at all to prepare — and leaves you with almost no dishes to wash!
Try out Shahir’s blend of Egyptian spices or use whatever combo you have in your pantry.
- 4 pieces each chicken drums and thighs, separated
- 1 tbsp fennel seed
- 1 tbsp caraway seed
- 1 tbsp cumin seed
- 1 tsp ground cinnamon
- 1 tsp sumac
- 1 tsp ground coriander
- 2 tsp kosher salt
- 2 sweet potatoes, cut into 1” chunks
- 1 head of broccoli, cut into florets (save the stalks for soup)
- 2 tbsp extra virgin olive oil
- ½ cup full fat yogurt
Preheat oven to 450F. Line a baking sheet with tin foil. Place all spices and salt into mortar and pestle and grind to a fine powder. Place chicken pieces, broccoli and sweet potato on sheet. Drizzle with olive oil and sprinkle with spice mix. Toss to mix.
Bake until vegetables are caramelized and crispy and chicken is thoroughly cooked, 35-40 minutes. Top with a dollop of yogurt and sprinkle with sumac.