Categories: Meals
Ingredients
- 5 tbsp. olive oil
- 2 tbsp. plus 2 tsp and a pinch Moroccan Spice Blend (see recipe)
- 4 whole chicken legs
- 2- 15 oz. cans chickpeas, rinsed
- 1 lb. carrots, peeled, cut into 2-inch pieces and halved lengthwise
- 1 large red onion, cut into 1/2-inch wedges with some core attached
- 3 garlic cloves, grated
- 1 tbsp. grated peeled fresh ginger
- 1 1/2 cups mixed dried fruits
- 1 tbsp. honey
Directions
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In a medium bowl, mix 2 tbsp. oil, 2 tbsp. spice blend and 1 tbsp. salt. Toss with the chicken, rubbing to coat well. Cover and chill overnight.
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Preheat the oven to 400. On one side of a large, foil-lined rimmed baking sheet, arrange the chicken, skin side up. In a large bowl, toss the chickpeas, carrots, onion, garlic, ginger, the remaining 3 tbsp. oil and 2 tsp spice blend; season with salt and pepper. Arrange the vegetable mixture in a single layer on the other side of the baking sheet. Roast until chicken reaches 165 and the carrots are tender, about 45 minutes.
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Meanwhile, place the dried fruit, honey and a pinch of the spice blend in a small saucepan. Add enough water just to cover. Bring to a boil over high, then reduce the heat to medium. Simmer, stirring occasionally, until the liquid is syrupy and coats the fruit, about 30 minutes.
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Divide the chicken and vegetable mixture among plates. Spoon some of the fruit alongside; drizzle the veggies with the juices in the saucepan.