Moroccan-Spiced Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 125 milligrams
- Sodium
- 725 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 7 grams
- Protein
- 52 grams
- Sugar
- 10 grams
- Total: 40 min
- Active: 40 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.