- 1 lb green beans trimmed
- 4 carrots halved crosswise and quarterd lengthwise
- 3 Tbsp olive oil
- 1 1/2 tsp ras el hanout (Moroccan seasoning)
- salt and pepper
- 1/4 cup sliced almonds
- 4 boneless chicken breasts about 8 oz. each
- 1 sm shallot finely chopped
- 1 1/2 cups chicken broth
- 1/4 cup dried apricots chopped
- 1/4 cup pitted small green olives halved
- 2 tsp harissa
- Position racks in the upper and lower thirds of the oven; preheat to 450F. Toss the green beans and carrots with 2 Tbsp. olive oil, 1/2 tsp. ras el hanout, and salt and pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, addint the almonds halfway through, 25-30 minutes.
- Meanwhile heat the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 tsp. ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3-4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower 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 2/3rds, about 5 minutes; season with salt and pepper. Pour any accumulated juices from the chicken into the sauce.
- Slice the chicken and serve with the roasted veggies. Spoon the sauce over the chicken. Enjoy!
Recipe adapted from Food Network