Moroccan Spiced Chicken with Roasted Carrot and Chickpea Salad and Quinoa
Tips for Experienced Cooks
For experienced chefs, focus on layering flavors. Toast your spices before marinating the chicken for an extra depth of flavor. Consider making your own yogurt for the marinade if you have the time. When cooking the chicken, use a meat thermometer to ensure it reaches the perfect internal temperature of 165°F (74°C). You might also want to experiment with plating techniques to make the dish visually stunning.
Step 1: Marinate the Chicken
In a large bowl, combine the chicken thighs, yogurt, 1 tablespoon of the olive oil, 1 teaspoon of the cumin, 1 teaspoon of the paprika, 1/2 teaspoon of the cinnamon, and 1/4 teaspoon of the salt. Cover and refrigerate for at least 30 minutes.
- 4 pounds chicken thighs (bone-in, skin-on)
- 1/2 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Step 2: Roast the Carrots
Preheat the oven to 400°F. On a large baking sheet, toss the carrots with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Roast for 20-25 minutes, or until tender and lightly browned.
- 1 pound carrots (peeled and cut into 1-inch pieces)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Step 3: Make the Quinoa
In a medium saucepan, bring 4 cups of water to a boil. Add the quinoa, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
- 2 cups quinoa
Step 4: Prepare the Salad
In a large bowl, combine the roasted carrots, drained and rinsed chickpeas, sliced red onion, lemon zest, and lemon juice. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the chopped parsley.
- 1 (15 oz) can chickpeas (drained and rinsed)
- 1 red onion (thinly sliced)
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
Step 5: Cook the Chicken
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs, skin-side down, and cook for 5-7 minutes per side, or until the skin is crispy and the chicken is cooked through.
- 1 tablespoon olive oil
- Marinated chicken from step 1
Step 6: Serve
Serve the Moroccan spiced chicken with the roasted carrot and chickpea salad, and the cooked quinoa. Drizzle any remaining yogurt marinade over the chicken, if desired. Enjoy!
Meat, Eggs, & Dairy
- 4 pounds chicken thighs
- 1/2 cup plain Greek yogurt
Fresh Produce & Herbs
- 1 pound carrot
- 1 can chickpeas
- 1 whole red onion
- 1 whole lemon
Seasonings & Spices
- 3 cloves garlic
- 2 tablespoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
Pantry Items
- 2 cups quinoa
- 1/4 cup olive oil
- 2 tablespoons honey
