Moroccan-Spiced Chicken

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound green beans, trimmed

4 carrots, halved crosswise and quartered lengthwise

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons ras el hanout (Moroccan seasoning)

Kosher salt and freshly ground pepper

1/4 cup sliced almonds

4 skinless, boneless chicken breasts (about 8 ounces each)

1 small shallot, finely chopped (about 1/3 cup)

1 1/2 cups low-sodium chicken broth

1/4 cup dried apricots, chopped

1/4 cup pitted small green olives, halved

2 teaspoons harissa


  1. Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
  2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
  3. Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
  4. Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.

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