Moroccan-Spiced Chicken with Carrots

Ingrédients

• 2 pounds boneless, skinless chicken thighs
• 1/2 red onion (thinly sliced)
• 1 pound peeled carrots (cut into 1 1/2-inch chunks)
• 1 navel orange (or 1 lemon, cut into 2-inch wedges)
• 3 green onions (white and green parts sliced 1/2-inch thick)
• 2 garlic cloves (sliced)
• 2 pitted Medjool dates (finely chopped (optional))
• 1 2-inch knob ginger (peeled and grated)
• 1/4 cup extra-virgin olive oil
• 2 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 1 1/2 teaspoons kosher salt
• 1/2 - 1 teaspoon crushed red chili flakes
• 1/2 cup fresh cilantro (mint or parsley leaves)
• Green sauce (optional)

Préparation

1. 1

   Preheat oven to 450 (225 C) degrees.

2. 2

   Arrange the chicken on a large rimmed baking sheet.

3. 3

   Add the red onion, carrots, orange or lemon wedges, green onions, garlic, dates and ginger to the chicken. Pour over the olive oil and sprinkle everything with the cumin, coriander, salt, and chili.

4. 4

   Toss well with your hands so that all the ingredients are evenly coated with the oil and spices (go ahead and use tongs if you don't want to touch the raw chicken). Space the chicken and vegetables so they are in a flat, even layer.

5. 5

   Roast 22-25 minutes. The orange should be charred in spots, the carrots tender and the chicken nicely golden brown and cooked through.

6. 6

   Squeeze the orange wedges with tongs, or press on them with the back of a spoon to release their juices. Sprinkle the cilantro over and serve.