Moroccan-Spiced Chicken and Chickpea Sheet-Pan Dinner
Note: The aroma of this dish will make your house smell as delicious as this quick and easy meal will taste. For maximum flavor, buy whole spices and toast and grind them yourself. From Meredith Deeds.
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. freshly ground black pepper
• 5 tbsp. olive oil, divided
• 2 tbsp. fresh lemon juice
• 4 bone-in chicken thighs, patted dry
• 2 (15 oz.) cans chickpeas, drained and rinsed
• 1 large red onion, cut into 1/2-in. wedges
• 1 (5 oz.) pkg. baby spinach
In a small bowl, combine the salt, cumin, coriander, cinnamon, ginger and pepper.
Add 2 tablespoons olive oil, lemon juice and half of the spice mixture to a large bowl. Whisk to combine. Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
Place oven rack on the top third of the oven and heat to 425 degrees.
Combine chickpeas, onion, 2 tablespoons olive oil and remaining half of the spice mixture on a large, rimmed baking sheet and toss to coat.
Move chickpeas to the outer edges of the baking sheet and place the chicken thighs in the center. Bake, tossing chickpeas halfway through, for 30 to 35 minutes, until chicken is cooked (at least 165 degrees).
Transfer the chicken to a serving platter. In a large bowl, combine the spinach with the remaining 1 tablespoon oil. Toss thoroughly to coat.
Arrange the spinach on the sheet pan, on top of the chickpeas. Place back in the oven and cook for 3 to 5 minutes, until just wilted. Toss with the chickpeas and transfer to a serving platter. Serve with the chicken.
Nutrition information per serving:
Calories 560 Fat 32 g
Sodium 990 mg Carbohydrates 37 g
Saturated fat 6 g Added sugars 0 g
Protein 34 g Cholesterol 70 mg
Dietary fiber 11 g
Exchanges per serving: 2 ½ carb, 5 medium-fat protein, 1 ½ fat.