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.
