3/4 lb (340 g) skinless, boneless chicken thighs, cut into cubes

3/4 lb (340 g) merguez sausages

2 onions, cut into thin wedges

2 garlic cloves, chopped

1 tsp curry powder

1/4 tsp fennel seeds, crushed

3 tbsp (45 ml) olive oil

2 zucchini, cut into thin ribbons with a mandolin

1/4 cup (60 ml) dried apricots, diced

1/4 cup (60 ml) fresh cilantro leaves

1 lemon, cut into wedges

Salt and pepper

With the rack in the middle position, preheat the oven to 425 °F (220 °C).

Line a baking sheet with parchment paper or aluminum foil. On the sheet, toss the chicken, sausages, onions, garlic, curry powder and fennel with 2 tbsp (30 ml) of the oil. Bake for 25 minutes, stirring halfway through.

In a bowl, combine the zucchini, apricots and the remaining oil. Divide the zucchini mixture on the sheet. Continue cooking for 5 minutes or until the zucchini is tender. Season with salt and pepper.

Garnish with the cilantro and serve with lemon wedges.

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