This dish has become a family favorite in Vicki’s home, and it can be prepared in just one pan! She loves using her cast iron skillet for this recipe; it can be used on top of the stove, then placed in the oven to finish cooking.
Her version of this recipe, based on a similar one in the Whole 30 Cookbook, uses bone-in chicken thighs, and organic rainbow carrots. Oh, my goodness – so delicious!!
North African Spiced Chicken Thighs with Roasted Carrots
- 1 1/2 tsp ancho chile powder
- 2 tsp ground caraway
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 1/2 tsp Himalayan pink salt
- 1 Tbsp extra virgin olive oil
- 2 large bone-in, skin-on chicken thighs
- 1 pound organic rainbow carrots, cut into sticks
- Grated zest and juice of one large blood orange
- 1/4 cup of fresh cilantro leaves for garnish
- 2 dinner plates
- Preheat the oven to 400 degrees.
- Make a rub for the chicken by combining the first six ingredients together in a small bowl, and stir together. Rub this mixture evenly all over the chicken thighs.
- Heat the olive oil in a large ovenproof skillet over medium high heat. Swirl to coat the bottom of the skillet.
- Add the chicken thighs and cook until browned on both sides, 8 – 10 minutes.
- Remove the chicken and set aside on a plate. Add 2 Tbsp of the blood orange juice to the skillet, and deglaze the skillet – scraping up any of the browned bits that might be stuck in the bottom. Stir in the carrots, and cook for a couple of minutes.
- Move the carrots to one side of the skillet to make room for the chicken thighs, and return the chicken thighs to the skillet. Turn off the stove top.
- Transfer the skillet to the pre-heated oven and roast for about 30 minutes, until the chicken is cooked through and the carrots are tender.
- Drizzle the remaining blood orange juice over the chicken and carrots.
- To serve, place the one chicken thigh and 1/2 the carrots on each dinner plate. Sprinkle each serving with the blood orange zest and cilantro to finish the dish.
- Add a tossed field greens salad to make a complete meal, and enjoy!
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS