Sheet Pan Moroccan Chicken with Olives and Apricots
Ingredients
Moroccan Spice Rub:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon ground cardamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
Sheet Pan Chicken:
- 4 tablespoons olive oil
- 3 tablespoons Moroccan Spice Rub
- Salt and pepper
- 1 whole chicken cut into pieces
- 1 pound carrots peeled and cut into chunks
- 1 red onion peeled and cut into wedges
- 1 lemon cut into wedges
- 1 cup dried apricots
- 1 jar Mezzetta Colossal Castelvetrano Style Pitted Olives drained
- 1 jar Mezzetta Mediterranean Za’atar Olives drained
- 1/2 cup cilantro
Israeli Couscous with Toasted Almonds
- 1/2 cup slivered almonds
- 1 cup Israeli couscous
- 1 1/2 cups water
- 3 tablespoons olive oil
- Zest from one orange
- Juice from one orange
- 1 tablespoon white wine vinegar
- Salt and pepper
Instructions
- Line a rimmed baking sheet with foil. This helps with the easy clean-up. Preheat your oven to 400°.
- Start by making the spice rub. Simply mix all of the spices together in a small bowl. Set aside.
- Add the chicken to a large mixing bowl and add oil and spice mix. Rub into the chicken, making sure it is well coated. Really rub it in.
- Add the carrots and red onion to the bowl and toss to coat.
- Arrange the chicken pieces on the sheet pan. Scatter vegetables, lemon wedges, and Mezzetta olives around the chicken. I like my apricots to get dark brown and add them at this point. But you could also add them to the last 20 minutes of cooking if you don’t want them to darken.
- Season well with salt and pepper.
- Bake the chicken for 45 minutes or until an instant-read thermometer reads 165°.
- Garnish with chopped cilantro.
- To make the Israeli Couscous with Toasted Almonds add almonds to a dry saucepan. Toast until golden brown, and then remove from pan and set aside. Add couscous and toast until golden brown. Add water, bring to a boil, reduce heat to low and cook for 8 to 10 minutes or until the water has absorbed.
- Toss with olive oil, orange zest, orange juice, vinegar, and season with salt and pepper.
Video
Nutrition
Serving: 1gCalories: 709kcalCarbohydrates: 56gProtein: 32gFat: 41gSaturated Fat: 8gSodium: 177mgFiber: 9g
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