Moroccan-Style Lemon Chicken with Spiced Carrots
- SERVINGS: 4
Slice half of the lemon as thinly as possible so that it's ultra tender after cooking and can be eaten with the roasted chicken and carrot ribbons.
- 1 lemon, halved
- 6 large carrots, cut lengthwise into ribbons with a sturdy vegetable peeler
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon coriander seeds, crushed
- 1/4 teaspoon cumin seeds
- Pinch of cayenne pepper
- 8 skinless, boneless chicken thighs, fat trimmed
- Freshly ground pepper
- 2 tablespoons chopped cilantro
- Preheat the oven to 500°. Slice half of the lemon crosswise as thinly as possible; discard any seeds. Squeeze 1 1/2 teaspoons of juice from the remaining lemon half.
- In a 9-by-13-inch baking dish, toss the carrots with 3 tablespoons of the oil, the coriander and cumin seeds, the cayenne and lemon juice. Season with salt. Spread the carrots in an even layer and roast for about 7 minutes, stirring after 4, or until just tender.
- Brush the chicken thighs with the remaining 1 tablespoon of oil and set them on the carrots. Season with salt and pepper and top with the lemon slices. Roast the chicken for about 15 minutes, or until the juices run clear.
- Transfer the chicken to a serving platter. Toss the carrots with the cilantro, transfer to the platter and serve.
The spicy-sweet notes of many North African dishes are well matched by a light, off-dry wine, such as Riesling, or, alternatively, a refreshing fruity rosé.