Name: Spiced Chicken Thighs with Dates and Carrots
Total time: 45 min
Yield: Serves 4
Ingredients: 8 (5- to 7-ounce) bone-in chicken thighs, trimmed; 1 tablespoon ras el hanout; 1½ teaspoons table salt, divided; 1 pound carrots, peeled, quartered lengthwise, and cut into 3-inch pieces; 4 pitted Medjool dates, chopped coarse; ¼ teaspoon pepper; 1 shallot, chopped fine; 1 teaspoon all-purpose flour; 1 cup chicken broth; 1 tablespoon lemon juice; 1 tablespoon unsalted butter

Why This Recipe Works

We used ras el hanout, a Moroccan spice blend, to add warm and earthy aromas to these chicken thighs. We tossed carrots and dates with some rendered chicken fat for extra-savory flavor and then roasted them alongside the chicken until the carrots were tender and the dates were caramelized. A quick lemony pan sauce tied the dish together.

Before You Begin

Serve with couscous and garnish with chopped fresh mint.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Sprinkle 8 trimmed chicken thighs with 1 tablespoon ras el hanout and 1 teaspoon table salt. Place chicken skin side down in 12-inch nonstick skillet. Cook over medium-high heat until skin is light golden, 10 to 13 minutes. Transfer chicken to half of rimmed baking sheet.

Combine 1 pound carrots, peeled, quartered lengthwise, and cut into 3-inch pieces; 4 coarsely chopped Medjool dates; ¼ teaspoon pepper, remaining ½ teaspoon salt, and 2 tablespoons rendered chicken fat from skillet in large bowl and toss to combine. Transfer carrot mixture to second half of sheet. Roast until carrots are tender and browned and chicken registers at least 175 degrees, 15 to 20 minutes.

Pour off all but 1 tablespoon fat from skillet. Add 1 finely chopped shallot and cook over medium heat until softened, about 2 minutes. Add 1 teaspoon all-purpose flour and cook, stirring, for 30 seconds. Add 1 cup chicken broth, increase heat to medium-high, and simmer until reduced to ¾ cup, 3 to 5 minutes. Off heat, whisk in 1 tablespoon lemon juice and 1 tablespoon unsalted butter. Spoon pan sauce over thighs and carrots. Serve.