This easy roasted chicken recipe juxtaposes sweet cinnamon, raisins, and currants with spicy cumin and savory almonds, bringing a taste of Morocco to your kitchen. Plus, it all comes together with less than 10 minutes of prep—perfect for weeknight dinners!
Almond Chicken
Yield: 2 to 4 servings
Active Time: 8 minutes
Total Time: 45 minutes
Ingredients
1 teaspoon ground cumin
3/4 teaspoon cinnamon
Zest of 2 lemons
Juice of 1 1/2 lemons
1 tablespoon olive oil
Large pinch sea salt
Freshly ground pepper, to taste
2 to 4 chicken breasts
1/2 cup almonds
1/4 cup mixed raisins and/or currants
Large handful mint leaves
Instructions
Preheat oven to 400 degrees and line a baking dish with parchment paper.
In a large bowl, stir together cumin, cinnamon, lemon zest and juice, olive oil, salt, and pepper. Toss chicken in marinade. Let sit 15 to 30 minutes.
Place chicken, along with a large spoonful of marinade in prepared baking dish. Top with almonds and raisins. Roast in oven 15 to 18 minutes. Top with mint leaves to serve.
Photo credit: Paul Delmont
