Moroccan Chicken with Pearled Cous Cous and Roasted Carrots

This is a perfect autumn meal. The Moroccan chicken thighs add a warm and rich spice to the whole dish. The roasted carrots are sweet and pair really well with the spiced chicken and the cous cous brings it all together and adds a nice texture.

For chicken: makes 4 servings

2 teaspoons cinnamon

2 teaspoons ground coriander

1 1/2 teaspoons turmeric

1/2 teaspoon cardamom

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon ground pepper

2 tablespoons olive oil

1 lemon (quartered)

8 bone in and skin on chicken thighs

For carrots:

1 bunch carrots (greens removed, peeled)

1 tablespoon olive oil

salt and pepper

For cous cous:

2 cups or 1 pound pearled cous cous

salt

2 tablespoons butter

In small bowl place all spices and olive oil and mix well. Rub generously on chicken thighs. Cover and refrigerate at least 30 minutes.

Pre heat oven to 375. Place a baking dish or casserole dish in the oven to heath through. Add chicken thighs skin side down and squeeze lemon aver and place lemon quarters in with the chicken. Place in oven and bake. Turn once about half way through and continue cooking until internal temperature is 158-160. About 30-35 minutes. Remove and set aside.

If your oven has the space you can roast the carrots at the same time as the chicken is cooking. Place carrots in baking dish or on a sheet tray and drizzle with olive oil and season lightly with salt and pepper. Place in oven and roast 25- 30 minutes or until a for goes in easily. Remove and set aside.

While carrots and chicken are cooking you can prepare the cous cous. Prepare the cous cous according to package instructions. Once cooked add butter and a few pitches of salt and toss with a fork.

To serve place cous cous among 4 plates, place 2 chicken thighs on top and place carrots to the side. Serve with extra lemon if desired.