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Moroccan Chicken and Carrots

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 45 mins
Yield Serves 4
The warm spices of this one-pan dinner complement the roasted carrots.

Ingredients

  • 4 chicken thighs
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1 teaspoon kosher salt, divided
  • 1 pound rainbow* or regular carrots, peeled and cut into thirds diagonally
  • 1/2 cup golden raisins
  • 1/2 cup Marcona almonds or other whole blanched and toasted almonds

Nutrition Information

  • calories 417
  • caloriesfromfat 58 %
  • protein 19 g
  • fat 27 g
  • satfat 4.7 g
  • carbohydrate 27 g
  • fiber 5.2 g
  • sodium 548 mg
  • cholesterol 58 mg

How to Make It

  1. Preheat oven to 400°. In a medium bowl, mix chicken with 2 tbsp. oil, the spices, and 1/2 tsp. salt.

  2. Heat remaining 1 tbsp. oil in a large ovenproof frying pan or cast-iron skillet over medium-high heat. Cook chicken skin side down until skin is crisped, about 4 minutes; transfer to a plate.

  3. Add carrots to pan and cook, stirring often, until starting to soften, about 4 minutes. Add raisins, almonds, and remaining 1/2 tsp. salt. Set chicken skin side up on top of carrots.

  4. Roast until carrots are browned and chicken is cooked through, about 20 minutes.

  5. *Rainbow carrots, sold at farmers' markets and some supermarkets, taste just like regular carrots but add a mix of bright colors.