MOROCCAN CHICKEN AND CARROTS

By Clarabell

11 pts per serving

Ingredients

• 4 chicken thighs
• 3 T olive oil, divided
• 1/2 t each ground cumin, coriander, and cinnamom
• 1 t kosher salt, divided
• 1 lb carrots, peeled and cut into thirds, diagonally
• 1/2 c golden raisins
• 1/2 c Marocona almonds or other whole blanched and toasted almonds

Details

Servings 4
Cooking time 45mins

Preparation

Step 1

1. Preheat oven to 400 degrees. In a medium bowl, mix chicken with 2 T oil, the spices, and 1/2 t salt.

2. Heat remaining 1 T oil in a large ovenproof frying pan or cast-iron skillet over medium-high heat. Cook chicken skin side d own until skin is crisped, about 4 minutes; transfer to a plate.

3. Add carrots to pan anc cook, stirring often, until starting to soften, about 4 minutes. Add raisins, almonds, and remaining 1/2 t salt. Set chicken skin side up on top of carrots.

4. Roast until carrots are browned and chicken is cooked through about 20 minutes.