My F&W
quick save (...)

Moroccan-Style Lemon Chicken with Spiced Carrots

  • FAST

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. 1 lemon, halved
  2. 6 large carrots, cut lengthwise into ribbons with a sturdy vegetable peeler
  3. 1/4 cup extra-virgin olive oil
  4. 1/2 teaspoon coriander seeds, crushed
  5. 1/4 teaspoon cumin seeds
  6. Pinch of cayenne pepper
  7. Salt
  8. 8 skinless, boneless chicken thighs, fat trimmed
  9. Freshly ground pepper
  10. 2 tablespoons chopped cilantro
  1. 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.
  2. 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.
  3. 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.
  4. Transfer the chicken to a serving platter. Toss the carrots with the cilantro, transfer to the platter and serve.

Suggested Pairing

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.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.