Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken thighs
  • One 15-ounce can chickpeas (rinsed and drained (or 2 cups cooked))
  • 6 medium carrots (about ¾ pound, peeled and cut into 2-inch pieces)
  • 2 shallots (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoons ground ginger
  • 1 teaspoon salt
  • ¼ cup lemon juice
  • ¼ cup olive oil

Instruction

  • Preheat the oven to 400 degrees F.
  • In a 9 x 13 baking dish or casserole pan, combine all the ingredients until the chicken and carrots are well-coated in the oil and spice mixture.
  • Roast in the oven until the chicken is fork-tender and the carrots are caramelized, about 1 hour.
  • Serve over quinoa and garnish with cilantro, parsley, or mint and lemon wedges.