Moroccan Chicken and Carrots

Moroccan Chicken and Carrots Recipe
Photo: Annabelle Breakey; Styling: Kevin Crafts
The warm spices of this one-pan dinner complement the roasted carrots.
5

Outstanding

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional 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

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

Preparation

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.

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

Note:

Amy Machnak,

April 2013
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