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Credit: Photography by Christopher Testani

Recipe Summary test

15 mins
45 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, mix 2 tbsp. oil, 2 tbsp. Moroccan Spice Blend and 1 tbsp. salt. Toss with the chicken, rubbing to coat well. Cover and chill overnight. 

  • 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 an instant-read thermometer inserted into the chicken registers 165° and the carrots are tender, about 45 minutes. 

  • 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. 

  • Divide the chicken and vegetable mixture among plates. Spoon some of the fruit alongside; drizzle the vegetables with the juices in the saucepan.