Moroccan Chicken with Cilantro Yogurt Sauce and Skillet Potatoes and Carrots

Servings:
Moroccan Chicken with Cilantro Yogurt Sauce and Skillet Potatoes and Carrots 4.25/5 (8 votes)

The combination of flavors in this Moroccan spice rub is really fantastic. I chose to use bone in chicken thighs because they cook nicely in the oven and stay juicy. And, the skin gets nice and crisp. Paired with the cool tangy yogurt sauce, it's a delicious combination. And it all goes very nicely with simple skillet potatoes and carrots.

Moroccan Chicken Thighs with Cilantro Yogurt Sauce

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds bone-in and skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • Cilantro Yogurt Sauce
  • 1 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons cilantro, minced
  • 1 teaspoon honey

DIRECTIONS

  1. Preheat oven to 400.
  2. Place chicken in a baking dish and brush with olive oil.
  3. Combine spices and sprinkle on chicken.
  4. Bake for 40-45 minutes or until juices run clear when poked with a fork.
  5. While chicken cooks, combine yogurt sauce.
  6. Serve chicken with sauce for dipping.

Nutritional Information

Per Serving: Calories 596 Fat 23 Sat Fat 7 Sodium 422 Carbs 13 Sugars 10 Fiber 1 Protein 78.

Skillet Potatoes and Carrots

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound baby new potatoes, cut into 1" pieces
  • 2 cups carrot, peeled and cut into 1" pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Heat oil in a heavy skillet (I used my cast iron) over medium high heat until it shimmers.
  2. Add potatoes and carrots and leave them untouched for about 5 minutes, give them a toss, and repeat until fully cooked and brown on all sides and fork tender - about 20 minutes.
  3. Season with garlic powder, salt, and pepper.

Nutritional Information

Per Serving: Calories 165 Fat 7 Sat Fat 1 Sodium 340 Carbs 24 Sugars 4 Fiber 4 Protein 2

NOTES

KID NOTE: I was a little worried about the spice mixture on the chicken, but the kids really enjoyed it.

VEGETARIAN TIP: Skip the chicken. Toss the potatoes and carrots, and additional vegetables, with the spice mixture. Roast instead of cooking on the skillet. 400 for 25 minutes. Serve with a soft fried egg.

GLUTEN MODIFICATIONS: Gluten free as written.

2 Comments

  1. notawitch says:

    Another excellent meal! The sauce does not taste good on its own; however, when paired with the chicken, it seems to work!

  2. barbara.gjerstad says:

    My youngest ate it and loved it! I couldn’t believe it!

    My oldest didn’t–but he hardly eats anything, so there’s that.

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