Recipe by Janet Taylor McCracken, test kitchen director, Rachael Ray Every Day.
- Cook Time
- Prep Time
- 5 tbsp. olive oil
- 2 tbsp. plus 2 tsp. and a pinch Moroccan Spice Blend
- 4 whole chicken legs (thighs and drumsticks attached)
- 2 cans (15 to 15.5 oz. each) chickpeas, rinsed
- 1 lb. carrots—peeled, cut into 2-inch pieces and halved lengthwise if larger than 1 inch diameter
- 1 large red onion, cut into 1/2- to 3/4-inch wedges with some core attached
- 3 cloves garlic, grated
- 1 tbsp. grated peeled fresh ginger
- 1 1/2 cups mixed dried fruit (such as apricots, prunes, figs and raisins)
- 1 tbsp. honey
1. 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.
2. 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.
3. 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.
4. Divide the chicken and vegetable mixture among plates. Spoon some of the fruit alongside; drizzle the vegetables with the juices in the saucepan.