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
- Preheat oven to 400u0b0. In a medium bowl, mix chicken with 2 tbsp. oil, the spices, and 1/2 tsp. salt.
- 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.
- 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.
- Roast until carrots are browned and chicken is cooked through, about 20 minutes.
- *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)