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Moroccan Chicken and Carrots





Total Time
45 mins

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

Moroccan Chicken and Carrots (0413)




Photo by Annabelle Breakey; written by Amy Machnak
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories417
% Daily Value *
Total Fat 27g35%

Saturated Fat 4.7g24%
Cholesterol 58mg20%
Sodium 548mg24%
Total Carbohydrate 27g10%

Dietary Fiber 5.2g19%
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.