Sheet Pan Curry Butter Chicken with Sweet Potatoes and Tahini

Ingredients:

• 1 1/2 pounds boneless chicken breasts or thighs
• 1/3 cup extra virgin olive oil
• 2 tablespoons harissa paste
• 1 tablespoon yellow curry powder
• 1 teaspoon honey
• Kosher salt and black pepper
• 2 sweet potatoes, cut into bite-size chunks
• 1 1/2 cups chickpeas
• 2 shallots, halved
• 1 head garlic, cloves lightly smashed
• 4 tablespoons butter, sliced
• 1 lemon, halved and juiced
• 3/4 cup crumbled feta cheese
• 3/4 cup mixed cilantro, dill, and mint, chopped
• 1-2 pepperoncini, chopped
• 1/2 cup tahini
• 1/4 teaspoon paprika
• 1/4 cup water (for thinning tahini)
• Sea salt
• Sesame seeds

Instructions:

1. Preheat oven: Preheat oven to 425°F (220°C).
2. Prepare ingredients: Toss chicken with olive oil, harissa, curry powder, honey, and salt and pepper. Toss sweet potatoes, chickpeas, shallots, and garlic with olive oil and salt and pepper.
3. Arrange on baking sheet: Arrange chicken, vegetables, and garlic on a large rimmed baking sheet. Add butter and lemon halves.
4. Bake: Bake for 30-40 minutes, tossing halfway through, until chicken is cooked and vegetables are tender.
5. Make lemon tahini sauce: In a small bowl, combine tahini, paprika, lemon juice, water, and salt. Whisk until smooth.
6. Assemble: Remove charred lemon and garlic cloves from baking sheet. Finely chop and add to lemon tahini sauce. Season with salt and pepper.
7. Serve: Break feta over chicken. Drizzle with lemon tahini sauce and sprinkle with mixed herbs, pepperoncini, and sesame seeds.

Optional additions:

• For extra heat: Add a pinch of red pepper flakes or cayenne pepper to the harissa paste.
• For a smoky flavor: Add a teaspoon of smoked paprika to the spice blend.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest to the lemon tahini sauce.
• For additional vegetables: Add mushrooms, bell peppers, or roasted red peppers to the baking sheet.

Enjoy your delicious and flavorful Moroccan Chicken Sheet Pan Dinner!