Don't assume that your kids won't like something because it's not classic kid food. Molly Sims' kiddos gobble up this mildly spiced Moroccan chicken dish.

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Credit: Photography by Amy Dickerson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large cast-iron skillet, heat the oil over medium-high. Season the chicken with salt and pepper. Add to the skillet, skin-side down. Cook until browned, 6 to 8 minutes per side. Transfer the chicken to a large bowl. Reserve 2 to 3 tbsp. drippings in the skillet. 

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  • Add the onion to the skillet. Cook over medium-high heat, stirring often, until golden, about 8 minutes. Add the garlic and spices. Cook, stirring often, until fragrant, about 1 minute. Mix in the carrots, stock, olives, 1/4 cup parsley, and the lemon zest and juice. Return the chicken to the skillet, skin-side up. Bring to a boil. Reduce heat to medium-low. Top the chicken with the lemon slices.

  • Cover and cook until the chicken is just cooked through, about 12 minutes. Uncover and simmer until the carrots are very tender and the sauce reduces slightly, about 15 minutes; season. Top with more parsley. Serve with couscous.

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