Moroccan Spiced Chicken With Lemon And Carrots Recipes

MOROCCAN SPICED CHICKEN WITH LEMON AND CARROTS

Steps:

• Heat oil in heavy, large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Add to skillet and cook until brown on both sides.
• Transfer to plate and set aside.
• Add onion to skillet.
• Reduce heat to medium-low and cook until tender, stirring occasionally, about 8 minutes.
• Add carrots and stir 2 minutes.
• Add spices and stir 1 minute.
• Return chicken to skillet.
• Add lemon and stock.
• Bring to boil.
• Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes (can be prepared 1 day ahead. Rewarm, covered, over medium heat, stirring occasionally).
• Serve over spiced couscous, arranging lemon wedges as garnish.

ROASTED MOROCCAN SPICED CHICKEN

Steps:

• Preheat oven to 400°F
• Pat chicken dry and rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity.
• Brush chicken with half of juice.
• Mix spices and salt and rub over and inside chicken.
• Tie legs together. Heat oil in large ovenproof skillet.
• Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
• chicken withpan juices. Transfer to oven, and bake until juices run clear.
• Baste occasionally. Roast about 1 hour -- .