Categories: Meals

Ingredients

• 5 tbsp. olive oil
• 2 tbsp. plus 2 tsp and a pinch Moroccan Spice Blend (see recipe)
• 4 whole chicken legs
• 2- 15 oz. cans chickpeas, rinsed
• 1 lb. carrots, peeled, cut into 2-inch pieces and halved lengthwise
• 1 large red onion, cut into 1/2-inch wedges with some core attached
• 3 garlic cloves, grated
• 1 tbsp. grated peeled fresh ginger
• 1 1/2 cups mixed dried fruits
• 1 tbsp. honey

Directions

1. In a medium bowl, mix 2 tbsp. oil, 2 tbsp. spice blend and 1 tbsp. salt. Toss with the chicken, rubbing to coat well. Cover and chill overnight.

2. Preheat the oven to 400. On one side of a large, foil-lined rimmed baking sheet, arrange the chicken, skin side up. In a large bowl, toss the chickpeas, carrots, onion, garlic, ginger, the remaining 3 tbsp. oil and 2 tsp spice blend; season with salt and pepper. Arrange the vegetable mixture in a single layer on the other side of the baking sheet. Roast until chicken reaches 165 and the carrots are tender, about 45 minutes.

3. Meanwhile, place the dried fruit, honey and a pinch of the spice blend in a small saucepan. Add enough water just to cover. Bring to a boil over high, then reduce the heat to medium. Simmer, stirring occasionally, until the liquid is syrupy and coats the fruit, about 30 minutes.

4. Divide the chicken and vegetable mixture among plates. Spoon some of the fruit alongside; drizzle the veggies with the juices in the saucepan.

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