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
Serves 2


  • 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


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Heat the olive oil in a large ovenproof skillet over medium high heat. Swirl to coat the bottom of the skillet.
  4. Add the chicken thighs and cook until browned on both sides, 8 – 10 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Drizzle the remaining blood orange juice over the chicken and carrots.
  9. 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.
  10. Add a tossed field greens salad to make a complete meal, and enjoy!

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS