Coastal Mains
Moroccan Sheet Pan Chicken with Sweet ‘n Salty Carrots and Chickpeas
The Strategy:
Marinating chicken with a warm spice blend and fresh orange slices infuses the meat with a sweet, aromatic depth. Baking the chicken on a sheet pan alongside sweet carrots, chickpeas, briny olives, and sweet dates creates a gorgeous, complex medley of flavors. Pouring a splash of white wine over the pan keeps the chicken incredibly moist and creates a rich sauce.
Ingredients
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 whole orange, cut into thin slices
- 8 large boneless, skinless chicken thighs (you can mix and match with boneless breasts)
- 2 tablespoons olive oil, plus 2 more for veggies
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 large red onion, peeled and cut into ½-inch wedges
- 1 pound baby carrots, about 12 to 14, cut in half
- 1 whole head of garlic, cloves peeled
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup Kalamata olives, pitted and chopped
- ½ pound pitted dates, about 1 ½ cups
- 1 cup dry white wine
- 2 tablespoon chopped fresh cilantro
- Vegetable oil spray
Instructions
- Mix together all the spices in a small bowl. This will make more spice mix than you need, but it will keep well in an airtight container.
- Place the chicken pieces into a resealable plastic bag.
- Add two to three tablespoons of the spice blend into the bag. Seal and shake the bag to coat the chicken.
- Add the orange slices.
- Place the bag into the refrigerator and marinate for at least 2 hours and as much as overnight.
- Preheat the oven to 400°.
- Remove the chicken from the bag and place into a baking dish that has been coated with vegetable oil spray.
- Drizzle 2 tablespoons olive oil over the top of the chicken.
- Season with some of the salt and pepper.
- Place the onion, carrots, garlic and chickpeas into a large bowl.
- Sprinkle with 1 tablespoon of the spice blend and 2 more tablespoons olive oil.
- Season with salt and pepper. Lay the veggies around the chicken.
- Plop the olives and dates in and around the chicken and vegetables.
- Pour the wine over everything.
- Bake until the chicken is cooked through (when the internal temperature reaches 165°) about 30 to 45 minutes. Pluck the chicken pieces from the sheet pan and place onto a serving platter.
- Spoon the pan juices, fruits and veggies over the chicken pieces.
- Garnish with fresh cilantro.
Cook’s Tip
The best way to ensure all the chicken cooks at the same time is to make sure that the pieces are of similar size. If you have chosen to cook chicken breasts, you might cut each breast in half to match the size of the thighs.
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The Heart of the Table
This sheet pan dinner is a feast for the senses, filling the kitchen with the sweet and savory aromas of cinnamon, citrus, and roasted chicken. The beautiful contrast of sweet dates, carrots, and salty olives makes the meal feel exotic yet comforting, creating a memorable dining experience.
- a solid copper balloon whisk to perfectly aerate ingredients
- a wide, copper-plated wire cooling rack to ensure perfect airflow
- a pair of professional-grade stainless steel locking kitchen tongs
- a fine-blade microplane zester with an ergonomic soft-grip handle
- a teardrop weighted stainless steel bar spoon with a twisted stem
Neighborly Grace
- THE PRESENTATION: Arrange the chicken pieces on a large, colorful platter, spooning the roasted carrots, chickpeas, olives, dates, and rich pan juices all around, topped with fresh cilantro.
- THE POUR: A medium-bodied Syrah or a warm spiced tea infused with orange peel and honey.
- THE VIBE: Evening Dining Room. Soft, warm lighting sets a cozy tone as everyone enjoys the fragrant, sweet-and-savory sheet pan feast.
