12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Store Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Sun Closed
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Ingredients:
| 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 | Fresh-Ground Black Pepper |
| 1/2 tsp | Crushed Red Pepper |
| 1 cup | Greek Whole Milk Yogurt |
| 1 Large | Chicken Breasts With Skin, deboned, 6-8oz each |
| 4 | Bone-in Chicken Thighs, with skin on |
| 15 oz Can | Chickpeas (Garbanzo Beans), drained and rinsed |
| 4 Medium | Carrots, thinly sliced on the bias |
| 1 cup | Fresh Parsley |
Instructions:
Heat oven to 450°F.
Whisk INFUSED Garlic Olive Oil, paprika, INFUSED Moroccan Bread Dipping Seasoning Blend, cumin, cinnamon, 1 tsp salt, pepper and crushed red pepper in a small bowl. Transfer 1 TBSP 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 TBSP 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.
