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This wintery chicken has a short ingredient list, and it’s long on warming, satisfying flavor. Spiced with raisins, cumin, cinnamon and almonds, it’s Middle Eastern-ish but not too unfamiliar. Serve it with a big bowl of couscous to catch the delicious saucy goodness, or with a green salad on the side.
Makes 3 servings
Active Time: 20 minutes
Total Time: 40 minutes
What You Get
Chicken thighsWhat You’ll Need
Cooking oilStep 1
In a medium bowl, mix chicken with a splash of oil and ¼ tsp each of cinnamon, cumin, and salt. Scrub about five carrots (peeling optional!), and slice into thick rounds.
Step 2
Preheat oven to 375°F. Lightly oil a baking sheet or oven-safe pan, add the chicken (skin side up), and bake for 10 minutes. Then add the carrot rounds along with a generous sprinkle of salt, nudging the chicken on top of the carrots, and return to the oven. Bake for about another 10 minutes—the chicken should be almost done, with the skin browning nicely.
Step 3
Add a generous handful of raisins and another of almonds, along with a big pinch of salt, to the baking sheet. Stir to combine the carrots, raisins, and almonds, placing the chicken back on top skin side up, and return to the oven for about 5-8 more minutes. The chicken should be cooked through, with juices running clear. Dish up and enjoy!
Contains: tree nuts.