Moroccan Chicken with Carrot Fries

Chicken

What you need:

  • 4 chicken legs
  • Moroccan rub
  • Olive oil
  • 1 Vidalia onion, sliced
  • 1 cup chicken stock
  • 1/2 cup Mod Squad Martha Music Row Moroccan Salmon Marinade

What to do:

  • Season the chicken legs with salt, pepper and the Moroccan rub.
  • Heat a large cast-iron skillet over medium-high heat.
  • Lightly coat the pan with olive oil. Add the chicken legs and sear.
  • Flip the legs and place the entire pan into the oven.  Roast until the chicken is cooked through, with an internal temperature of 160 degrees.
  • Remove the pan from the oven and place the chicken on a plate or serving platter while you make the pan jus.
  • Place the skillet on medium heat. Add the onion and cook until browned and softened.
  • Add the chicken stock and marinade to the pan. Bring to a simmer and cook until reduced by half. Season with salt and pepper.
  • Serve the chicken topped with the pan jus.

Carrot Fries

What you need:

  • 2 pound carrots, peeled and cut into fries
  • Extra virgin olive oil
  • Pomegranate molasses
  • Mod Squad Martha Music Row Moroccan Salmon Rub
  • Roasted and shelled Pistachios, chopped finely
  • 1/4 cup chopped fresh parsley

What to do:

  • Preheat the oven to 425 degrees.
  • Toss the carrots with olive oil, salt and pepper. Spread on a parchment-lined sheet pan. Roast until tender and beginning to brown.
  • To serve, drizzle the fries with the pomegranate molasses. Combine the rub, pistachios and parsley in a small bowl. Sprinkle the mixture on the carrot fries

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Serves 4 // Photography by Plateful Solutions

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