Moroccan Chicken and Carrots
The warm spices of this one-pan dinner complement the roasted carrots.
Photo: Annabelle Breakey; Styling: Kevin Crafts
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
Preheat oven to 400°. In a medium bowl, mix chicken with 2 tbsp. oil, the spices, and 1/2 tsp. salt.
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.
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.
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.
Servings Serves 4
- Amount Per Serving
- Calories 417Calories from Fat 58
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 4.7g24%
- Cholesterol 58mg20%
- Sodium 548mg23%
- Total Carbohydrate 27g9%
- Dietary Fiber 5.2g21%
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.