Moroccan Inspired Chicken with Spiced Yogurt and Couscous

Moroccan Inspired Chicken with Spiced Yogurt, Sweet Potatoes, and Couscous

• 2 - 3 sweet potatoes, cut into big chunks

• 1/4 cup olive oil, divided

• kosher salt

• 1/2 onion, diced

• 1 1/2 tsp ground cinnamon, divided

• 1 tsp ground coriander, divided

• 2 tsp ground cumin, divided

• 1 lb ground chicken or turkey

• 1 - 15 oz can chickpeas, drained

• 1/2 cup plain yogurt

• Juice of lemon or lime juice

• 1 cup thinly sliced cabbage

• Serve with couscous and fresh herbs.

Preheat oven to 425°F.

In a large bowl toss together the sweet potatoes, 2 Tbs. olive oil, and large pinch of salt.

Lay on sheet tray and roast for 35 to 40 minutes, flipping halfway through.

While the sweet potatoes are cooking, saute the onion in the remaining olive oil over medium until soft. Add 1 tsp. cinnamon, 1/2 tsp. ground coriander, 1 tsp cumin, and large pinch of salt. Add the chicken and cook over low until golden brown. Fold in chickpeas.

In a small bowl combine the yogurt and the remaining spices as well as large pinch of salt.

In another small bowl toss together the cabbage, lemon or lime juice and pinch of salt.

Serve the dish by placing a dollop of the yogurt on a bowl. Top with chicken mixture and serve with sweet potatoes, cabbage, and a side of couscous.