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Baked Moroccan Chicken Thighs with Carrots

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This baked Moroccan chicken thigh recipe could not be easier. It’s a hands off version of a tagine, the classic Moroccan stew. You can swap any veggies for the carrots—sweet potatoes or butternut squash would taste great with the spiced marinade.

Ingredients

  • 1 pound Boneless, Skinless Chicken Thighs
  • 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained (or 2 Cups Cooked)
  • 6  Medium Carrots (about ¾ Pound), Peeled And Cut Into 2-inch Pieces
  • 2  Shallots, Roughly Chopped
  • 2 cloves Garlic, Minced
  • 1 teaspoon Ground Cumin
  • ½ teaspoons Ground Turmeric
  • ½ teaspoons Ground Ginger
  • 1 teaspoon Salt
  • ¼ cups Lemon Juice
  • ¼ cups Olive Oil

Preparation

Preheat oven to 400ºF.

In a 9 x 13 baking dish or casserole pan, combine all ingredients until chicken and carrots are well-coated in oil and spice mixture. Roast in the oven until chicken is fork-tender and carrots are caramelized, about 1 hour.

Serve over quinoa and garnish with cilantro, parsley, or mint and lemon wedges.

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Profile photo of Amanda

Amanda on 3.29.2016

Quick and easy prep-work, great flavor! Will def make again! :)

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