To learn how to make Moroccan-Style Chicken with Apricots Show #318 With Olives & Lemons Sheet Pan Dinner
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Ingredients
½ cup halved dried apricots
(preferably un sulfured)
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon smoked paprika
1 teaspoon salt, plus a little extra for
seasoning chicken
½ teaspoon freshly ground black pepper
1 tablespoon date honey or regular honey,
plus more for drizzling
3 tablespoons extra-virgin olive oil, divided
4 bone-in chicken legs or a mixture of thighs
and drumsticks
2 medium onions, quartered
4 cloves garlic, peeled
4 carrots, peeled and halved lengthwise
1 large lemon, cut into eighths lengthwise
½ cup halved pitted green olives
2 tablespoons chopped pistachios, plus
more for garnish
¼ cup fresh mint and/or cilantro
Yield
Serves: 4 to 6
Preparation
Preheat the oven to 350˚F. Line a sheet pan
with parchment paper.
In a medium bowl, soak the apricot pieces in
hot water for 30 minutes.
Meanwhile, prepare the chicken: In a large bowl,
combine the cumin, cinnamon, ginger, paprika,
salt, pepper, honey, and 2 tablespoons of the
olive oil. Add the chicken, onions, garlic cloves
and carrots and toss to coat.
Scatter the lemon and olives over the prepared
sheet pan, then add the sliced carrots, onions, and garlic cloves. Place the chicken legs on top
of the vegetables. Drizzle everything with the
remaining tablespoon of olive oil, a pinch of
salt, and a little more honey, if desired.
Roast the chicken in the oven for 45 minutes.
Drain the apricots and pat them dry. Sprinkle
the apricots and pistachios over the top and
continue roasting until the chicken is golden
and the juices run clear when pierced with a
sharp knife, about 10 minutes more. Remove
from the oven and allow the chicken to rest for
a few minutes before serving with the herbs,
torn and sprinkled over everything
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