12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Closed Sun


Moroccan Chicken with Chickpeas and Carrots


5 TBSP       INFUSED Garlic Olive Oil
1 TBSP        Smoked Paprika
2 TBSP       INFUSED Moroccan Bread Dipping Seasoning Blend
2 tsp           Ground cumin
1 tsp           Ground cinnamon
2 tsp            Salt, divided
1 tsp            Freshly ground black pepper
1/2 tsp         Crushed red pepper
1 cup           Greek whole milk yogurt
2 lg              Chicken breasts with skin, de-boned, 6 to 8 ounces each
4 ea             Bone-in Chicken Thighs, with skin on
15 oz can    Chickpeas (garbanzos), drained and rinsed
4 med         Carrots, thinly sliced on the bias
1 cup            Fresh Parsley



Heat oven to 450°F.

Whisk INFUSED Garlic Olive Oil, paprika, INFUSED Moroccan Bread Dipping Blend, cumin, cinnamon, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.

Place chicken, skin-side up, on a parchment lined sheet pan. Rub all over and between skin and meat with 2 tablespoons of the oil.  Add chickpeas, carrots, ½ parsley to baking sheet. Coat with remaining spiced oil being sure to coat completely.

Roast in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and carrots over the top. Garnish with remaining parsley and serve with yogurt sauce.

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