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Moroccan Chicken and Carrots

The warm spices of this one-pan dinner of Moroccan Chicken and Carrots complement the roasted carrots. For a pleasing presentation, use rainbow carrots. You'll find them at farmers' markets and some supermarkets, and they taste just like regular carrots--they just bring a mix of bright colors to your dish.
4 Servings - 45 min - myrecipes.com
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Servings:4  | Calories:597 | Total Fat:30g  | Chol:208mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 30g
46 %
Sat Fat 5g
25 %
Total Carb 29g
10 %
Fiber 7g
28 %
Sugars 6g
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Cholesterol 208mg
69 %
Sodium 891mg
37 %
Protein 55g
109 %
Calories:
50% Chicken thighs
17% Almonds
17% Others combined
15% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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

Directions : View recipe directions on myrecipes.com
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