Sheet Pan Moroccan Style Chicken & Cauliflower

Fall is in full swing around here including our baseball team going to the post season (gotta love October baseball...Brrrr!) thus the baseball pumpkin in my photo that my friend brought over. She and I went to the game Friday night and it just so happened that we won with a walk-off home run in the bottom of the 9th inning with 2 outs by a pinch hitter to secure our place in the playoffs - the first time that has ever happened in Major League history! We could not believe what we were seeing. The stadium immediately put up the big blue 'W" for all to see.

We knew the Mariners could clinch a Wild Card spot this week but we didn't know what game it would actually happen. They kept announcing the "magic number" everyday which means how many games they needed to win to secure a spot in the Wild Card. So, we had plans to go to four games this week so we could be there for the celebration. I couldn't believe it happened Friday night with my friend. We had so much fun. We have both been going to Mariner baseball games since we worked together as dietitians in the 80's when Seattle hardly had any baseball fans and they played in the super ugly Kingdome that has since been imploded. I was so happy we could share this moment together. The players had their champagne ready in the club house but afterwards they all came out wearing their goggles and started high-fiving everyone as they ran around the perimeter of the field. There were speeches and fireworks and the celebration just continued. We did not leave until after midnight which is late for us. Good thing we had this wonderful dinner beforehand. We had dinner before the game and I made this new Moroccan recipe from Hannah Freese, RD. We all loved it so I knew I needed to put it on my blog. Our weather is cooling off so I'm feeling more like spicy meals. Now that it is October, I'm expecting to make more stews and soups but so far the weather has still been pretty sunny and nice. We even had a couple of 80 degrees days last week so my friend, Marge, and I went hiking up in the Cascade Mountains to a waterfall called Franklin Falls which is less than an hour away.

We are loving Fall around here where we can actually keep doing outdoors activities because it's not cold and rainy yet. I'm all for milking the warm weather for as long as possible since our winters seem to drag on and on with everyone in hibernation. When the sun comes out, then so does everyone in town.

And since we may even be attending a few more baseball games this month, I hope the weather stays this way as long as possible. Go Mariners! ⚾

Serves 4

1-1/2 lbs. chicken thighs (boneless, skinless)

3 Tbsp. olive oil, divided

2 Tbsp. Moroccan Spice Blend, divided or you can make your own (*see below)

1 head cauliflower, chopped into florets

2 sweet potatoes, chopped

1. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper (or use two smaller baking trays, if needed)

2. In a large bowl, toss the chicken thighs with half the oil and Moroccan spice blend. Toss to coat, making sure the chicken is well coated.

3. Transfer to the baking sheet.

4. In the same bowl, combine the cauliflower and sweet potatoes and drizzle in the remaining oil and spice blend and mix together using your hands to coat well. Transfer to the baking sheet, making sure to space them out.

5. Place in the oven to bake for 30 to 35 minutes, until the chicken is cooked through and the veggies are slightly browned and crispy.

*If you do not have a Moroccan Spice Blend, you can make your own by mixing 1 tsp. each of paprika, turmeric, cinnamon, ginger and cumin.

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