Moroccan Sheet Pan Chicken with Chickpeas and Vegetables - The Scramble

Name: Moroccan Sheet Pan Chicken with Chickpeas and Vegetables - The Scramble
Total time: 45 min
Ingredients: 2 cloves garlic (minced, about 1 tsp.); 1 tsp. fresh ginger (grated); 1 Tbsp. paprika; 1 tsp. salt; 1 1/2 tsp. curry powder; 1 tsp. ground turmeric (or use an extra ½ tsp. of curry powder); 1 tsp. ground cinnamon; 1/2 tsp. black pepper; 4 boneless (skinless chicken breasts (about 2 lbs.)); 1 lb. carrots (peeled and chopped into 1-inch pieces); 1 red onion (cut into 8 wedges); 1/3 - 2/3 cup dried figs (or use dates or prunes, roughly chopped); 15 oz. canned chickpeas (drained and rinsed, garbanzo beans, or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can); 2 Tbsp. extra virgin olive oil

www.thescramble.com

Moroccan-inspired chicken, chickpeas, carrots, and onions cook together on one pan for easy, flavorful family dinners. Perfect in 45 minutes!

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Ingredients

2 cloves garlic (minced, about 1 tsp.)
1 tsp. fresh ginger (grated)
1 Tbsp. paprika
1 tsp. salt
1 1/2 tsp. curry powder
1 tsp. ground turmeric (or use an extra ½ tsp. of curry powder)
1 tsp. ground cinnamon
1/2 tsp. black pepper
4 boneless (skinless chicken breasts (about 2 lbs.))
1 lb. carrots (peeled and chopped into 1-inch pieces)
1 red onion (cut into 8 wedges)
1/3 - 2/3 cup dried figs (or use dates or prunes, roughly chopped)
15 oz. canned chickpeas (drained and rinsed, garbanzo beans, or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can)
2 Tbsp. extra virgin olive oil