Moroccan Chicken and Carrots
Photo by Annabelle Breakey; written by Amy Machnak
The warm spices of this one-pan dinner complement the roasted carrots.
How to Make It
Step 1
1
Preheat oven to 400°. In a medium bowl, mix chicken with 2 tbsp. oil, the spices, and 1/2 tsp. salt.
Step 2
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
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
4
Roast until carrots are browned and chicken is cooked through, about 20 minutes.
Step 5
5
*Rainbow carrots, sold at farmers' markets and some supermarkets, taste just like regular carrots but add a mix of bright colors.
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
Directions
Step 1
1
Preheat oven to 400°. In a medium bowl, mix chicken with 2 tbsp. oil, the spices, and 1/2 tsp. salt.
Step 2
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
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
4
Roast until carrots are browned and chicken is cooked through, about 20 minutes.
Step 5
5
*Rainbow carrots, sold at farmers' markets and some supermarkets, taste just like regular carrots but add a mix of bright colors.
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