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Baked Moroccan Chicken Thighs with Carrots
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.
Prep Time 5 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 5 minutes minutes
Servings 4
1 pound boneless skinless chicken thighs One 15-ounce can 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 1/2 teaspoon ground turmeric 1/2 teaspoons ground ginger 1 teaspoon salt ¼ cup lemon juice ¼ cup olive oil
Preheat the oven to 400 degrees F.
In a 9 x 13 baking dish or casserole pan, combine all the ingredients until the chicken and carrots are well-coated in the oil and spice mixture.
Roast in the oven until the chicken is fork-tender and the carrots are caramelized, about 1 hour.
Serve over quinoa and garnish with cilantro, parsley, or mint and lemon wedges.
Serving: 4 g