Photo: Annabelle Breakey; Styling: Kevin Crafts Photo by: Photo: Annabelle Breakey; Styling: Kevin Crafts

Moroccan Chicken and Carrots

The warm spices of this one-pan dinner complement the roasted carrots.

Sunset APRIL 2013

  • Yield: Serves 4
  • Total: 45 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 417
  • Calories from fat: 58%
  • Protein: 19g
  • Fat: 27g
  • Saturated fat: 4.7g
  • Carbohydrate: 27g
  • Fiber: 5.2g
  • Sodium: 548mg
  • Cholesterol: 58mg

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Moroccan Chicken and Carrots Recipe