Baked Chicken

Ingredients

• chicken (Amount not specified; use the chicken pieces shown in the source.)
• olive oil (Amount not specified)
• salt (To taste; used in the marinade and with the vegetables)
• black pepper (Amount not specified)
• smoked paprika (Amount not specified)
• ground ginger (Amount not specified)
• garlic powder (Amount not specified)
• onion powder (Amount not specified)
• 1 tsp soy sauce
• mustard (Amount not specified)
• honey (Amount not specified)
• water (Add a little to the sauce and to the chicken, as described in the transcript)
• onion (Amount not specified; placed in the baking dish)
• mixed vegetables (Amount and specific vegetables not specified; steamed or cooked in a Thermomix or couscoussier)
• butter (For seasoning the vegetables; amount not specified)
• mixed herbs (For the vegetables; amount not specified)

Steps

1. 1

   Prepare the marinade by combining olive oil, salt, black pepper, smoked paprika, ground ginger, garlic powder, onion powder, soy sauce, mustard, honey, and a little water.

2. 2

   Place the chicken in the marinade and coat it thoroughly. Add a little water to the chicken as described in the source.

3. 3

   Place the onion in the baking dish and add olive oil, then arrange the marinated chicken in the dish.

4. 4

   Bake the chicken at 180–190°C for approximately 35 minutes.

5. 5

   While the chicken cooks, prepare the vegetables in a Thermomix or couscoussier/steamer, following the steaming method suggested in the source.

6. 6

   Season the cooked vegetables with butter, salt, black pepper, and mixed herbs.

7. 7

   Serve the vegetables with the baked chicken in a serving dish.

Notes

The source does not provide the chicken weight, ingredient quantities other than 1 teaspoon of soy sauce, exact vegetable selection, or detailed steaming instructions. The transcript appears to mention serving the chicken and vegetables together.

Nutrition per serving

• main
• baked
• chicken
• Moroccan-inspired
• high-protein
• family meal