Well, that dish and recipe look wonderful! Can't say the same about that damned website, though - really aggravating!
I want to make the recipe, but couldn't find a way to copy and paste it. So, I wrote it down (more or less) and will type it in for my own benefit and anyone else who wants it.
Lee
One-Pan North African-Spiced Chicken with Roasted Carrots
Serves 2 ( I will double this recipe)
1 dried ancho chile, cut into ½ inch pieces
1 t. caraway seeds
1 t. coriander seeds
1 ½ t. cumin seeds
1 t. black peppercorns
1 ½ t. kosher salt
2 chicken leg quarters
1 T. EVOO
1 lb. carrots, cut into sticks
Zest and juice of 1 navel orange
¼ cup cilantro leaves
Preheat oven to 400 degrees
Toast the first 5 ingredients in skillet, about 5 mins. – let cool. Grind in spice grinder, mix with salt, rub on chicken.
Heat a large oven-proof skillet, add EVOO and brown chicken, turning once, about 10 mins.
Remove chicken from skillet and set aside on plate. Add carrots and 1-2 teas. o.j. to skillet, scraping up any brown bits in pan.Return chicken to skillet and put in oven; roast 30 minutes or until internal temp. of chicken is 180, and carrots are tender.
Drizzle the remaining o.j. over the chicken and carrots. Sprinkle with orange zest and cilantro before serving.