MOROCCAN CHICKEN THIGHS

This recipe is a Paleo riff on a recipe I found in the April 2013 issue of Sunset Magazine combined with a recipe my friends serve at Passover and modified in accordance with my recollection of the foods I tasted when I visited Morocco.  It's a filling, quick dish to prepare with an exotic, slightly sweet (from the fruit) flavor.  You don't have to be committed to Paleo eating to enjoy this recipe.

Ingredients:

4 chicken thighs
3 tablespoons olive oil
1/2 teaspoon cinnamon
1/2 teaspoon coriander
3/4 teaspoon cumin
1 teaspoon kosher salt
1 pound peeled carrots (use mini carrots or cut larger ones into 2 inch pieces)
1 hand full dried apricots
1 hand full prunes
1/2 cup golden raisins
1/2 cup blanched and toasted almonds

• Preheat the oven to 400 degrees.
• In a medium bowl, blend the cinnamon, coriander, cumin, salt and 2 tablespoons of olive oil.  Add the chicken and toss until the thighs are coated with the oil/spice mixture.  Let them marinate for a bit if you have the time.
• Heat the remaining tablespoon of olive oil in a large ovenproof skillet or dutch oven.  Cook the chicken, skin side down, until the skin is crispy (about 4 minutes.)  Transfer the chicken to a plate.
• Add the carrots, apricots and prunes to the pan and stir fry until the carrots begin to soften.  (Another 5 minutes or so.)
• Add the raisins and almonds and place the chicken, skin side up, on top of the carrots.
• Roast in the oven until the chicken is cooked through (20-30 minutes.)