| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound green beans, trimmed
- 4 carrots, halved crosswise and quartered lengthwise
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons ras el hanout (Moroccan seasoning)
- Kosher salt and freshly ground pepper
- 1/4 cup sliced almonds
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- 1 small shallot, finely chopped (about 1/3 cup)
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup dried apricots, chopped
- 1/4 cup pitted small green olives, halved
- 2 teaspoons harissa
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
- Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
- Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.
Nutrition Facts
| Calories | 480 |
| Total Fat | 21 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 125 milligrams |
| Sodium | 725 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 7 grams |
| Protein | 52 grams |
| Sugar | 10 grams |
| Calories | 480 |
| Total Fat | 21 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 125 milligrams |
| Sodium | 725 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 7 grams |
| Protein | 52 grams |
| Sugar | 10 grams |
Reviews
Somebody has to be the first to turn in their test paper/review, so I guess it is me. First off, this is a great recipe, but it does require some tweaking. I found the oven way too hot, especially for the almonds as they were nearly incinerated. I have a five position oven and roasting on the top position is way to close to the flame (gas oven). I would recommend the next position down and maybe reduce temperature to 375*. Also would finish chicken in middle position as lower position required longer finishing time. N.B. I have not tried my suggested revisions as I have made this recipe only once. I will be making again this weekend and will post again regarding revisions. I made the sauce without harissa as my research found that would make the sauce spicy which my Significant Other is not partial to because of tummy issues. I latter learned that there is a harissa sauce which is spicy and a try spice which is not. As with the previous revisions, I will be utilizing the spice in the sauce this weekend. In any event, the sauce was great and we both agreed that this recipe is a definitely a winner and will enter the my cooking rotation.