In this easy weeknight dinner, chicken thighs get a kick from a quick yogurt-lime marinade before being nestled on a baking sheet with spiced carrots and chickpeas and broiled to perfection. 

Martha Stewart Living, March 2022

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Credit: Chris Simpson

Recipe Summary

prep:
15 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler on high with a rack 8 inches below element. Stir together yogurt, lime zest, 2 tablespoons lime juice, and 2 teaspoons ras el hanout; season with salt and pepper. Season chicken; add to yogurt mixture. Let stand 20 minutes. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season. Broil 5 minutes. Toss chickpeas with 1 tablespoon oil and remaining 1 teaspoon ras el hanout; season. Add to sheet along with chicken.

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  • Broil, flipping chicken once, until just cooked through and carrots are tender, 8 to 10 minutes a side. Toss onion with remaining 2 tablespoons lime juice and 1 tablespoon oil; season. Stir a handful of cilantro into couscous. Serve chicken, chickpeas, and carrots over couscous with pickled onion, yogurt, more cilantro, and a drizzle of oil.

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