Moroccan Chicken

Moroccan Spice Blend
Makes about ¼ cup
 
INGREDIENTS
1 tablespoon paprika
1 ½ teaspoon ground turmeric
1 ¼ teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground allspice  
½ teaspoon cayenne pepper powder
½ teaspoon black pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cardamom
Mix all the ingredients. Place leftover in a small jar and cover.
 
 
Moroccan Chicken

8 pieces of chicken (Legs and Thighs)
 1 can chickpeas, rinsed
4 tablespoon avocado or olive oil
½ pounds of baby carrots, cut in half
1 large onion, cut in wedges
¼ cut dried chopped apricot
2 garlic cloves finely chopped
2 teaspoon spice mix
 
 
Directions

1. Place 2 tablespoon oil, 2 tablespoons Moroccan spice blend, 1 ½ teaspoon salt into a medium mixing bowl, and mix. Add chicken toss until well coated, cover, and marinate overnight or at least 20 minutes. 
2. Preheat the oven to 400 degree F. In a large bowl, toss carrot, apricot, chickpeas, 2 tablespoons oil, garlic, spice mix, and a pinch or two of salt and black pepper. 
3. Line a baking sheet with parchment paper, arrange chicken, skin side up to one side. Arrange the vegetables on the other side. 
4. Roast chicken until chicken reaches (165 degree F), about 45-60 minutes. Serve with rice or salad.