Moroccan Chicken And Carrots

• 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

1. Preheat oven to 400u0b0. 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.

chicken thighs, olive oil, ground cumin, coriander, cinnamon, kosher salt, regular carrots, golden raisins, marcona almonds

Taken from www.myrecipes.com/recipe/moroccan-chicken-carrots (may not work)