Moroccan Chicken and Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The warm spices of this one-pan dinner complement the roasted carrots. 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:
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.
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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