Moroccan Chicken and Chickpeas

Warm-spiced thighs with chickpeas, apricots, and roasted carrots

• Prep: 22 min
• Cook: 35 min
• Serves 8
• Difficulty: medium

Chicken thighs roast with chickpeas, carrots, dried apricots, and ras el hanout-inspired spices until fragrant and caramelized.

Why crews like it: Adventurous flavor without exotic equipment. Sweet apricots balance warm spices for broad crew appeal.

Ingredients

• 16 pieces bone-in chicken thighs
• 3 cans canned chickpeas
• 1.5 lb carrots
• 1.5 cups dried apricots
• 2 large yellow onion
• 2 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tbsp smoked paprika
• 0.33 cup olive oil
• 6 cloves garlic cloves
• 2 tsp kosher salt

Instructions

1. Mix spice blend: Combine cumin, cinnamon, ginger, paprika, garlic, salt, and olive oil into a paste that coats a spoon without separating.
2. Coat chicken and vegetables: Toss thighs, chickpeas, carrots, onion, and apricots with spice paste until every piece looks evenly coated and lightly glossy.
3. Roast until chicken is done: Spread on two half-sheets in a single layer. Roast at 425°F 32–38 minutes until chicken reads 165°F and chickpeas crisp at edges.
4. Rest and check texture: Rest 5 minutes. Apricots should be plump and lightly caramelized; carrots tender with slight bite at the center.
5. Serve with couscous: Portion chicken with chickpea mixture. Pan should smell warm-spiced, not burnt; chicken juices should run clear.

Tonight's spread

• Fluffy couscous with lemon.
• Plain Greek yogurt for cooling contrast.

Hall tips

• Ras el hanout blend works if you have it—use 2 tbsp instead of individual spices.
• Offer harissa at the line for heat without changing the base tray.
• Couscous cooks in 5 minutes—ideal side while tray rests.

Meal prep

Mix spice blend in bulk for future trays. Soak apricots 10 minutes if very dry. Station: Drain and pat chickpeas dry—they crisp better when not dripping. Station: Use two pans so chickpeas roast instead of steam under crowded chicken. Station: Scatter fresh cilantro at the line, not before hold—herbs wilt in hot pans.

Leftovers

• Moroccan grain bowl with leftover couscous and chickpeas.
• Shred chicken into a wrap with hummus spread.

• Two half-sheet pans
• Large mixing bowl

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