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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 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

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.

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