Print Options:

Moroccan Chicken and Carrots

Serves 4

Total Time
45 mins

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

su-Moroccan Chicken and 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
Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Nutrition Facts

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.