Moroccan Chicken And Carrots – a delicious recipe with chicken thighs, olive oil, ground cumin, coriander, cinnamon, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 400u00b0. 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.
430
kcal
Calories
29
g
Fat
16
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 chicken thighs, 3 tablespoons olive oil, divided, 1/2 teaspoon ground cumin, 1/2 teaspoon coriander, and more.
Yes, Moroccan Chicken And Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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