Moroccan Chicken (with carrots and parsnips, apricots and almonds)

PREP FRUITS AND VEGGIES Preheat oven to 400 degrees Roughly chop dried apricots. Place in a small bowl. Add currants and 1 cup warm water. PREP, SEAR AND ROAST CHICKEN Season both sides of chicken breasts with salt and half of the paprika-cumin spice blend. Heat about 1.5 tablespoons cooking oil in a large oven-safe sauté pan over medium-high heat. Add chicken to hot pan. Sear 3 minutes. Flip. Sear 2 minutes. Transfer chicken to a foil-lined baking sheet. Roast 15 to 18 minutes or until chicken is full cooked (165 degrees). START CARROTS AND PARSNIPS Heat about 1 tablespoon cooking oil in pan used for chicken over medium heat. Add carrots and parsnips to hot pan. Lightly season with salt and pepper; stir. Cook 3 to 4 minutes or until lightly browned, stirring occasionally. Add onion and garlic to pan with veggies; stir. Cook 2 to 3 minutes or until onion softens, stirring occasionally. BRAISE CARROTS AND PARSNIPS Add remaining spice blend to pan with carrots and parsnips; stir to evenly coat. Cook 1 minute or until spices are lightly toasted. Add red wine vinegar and apricots and currants (with liquid). Stir to combine. bring to a boil, then transfer pan to oven. Roast 10 to 12 minutes, or tunnel carrots and parsnips are tender. FINISH CARROTS AND PARSNIPS De-stem parsley; finely chop leaves. Add almonds and the parsley to pan with carrots and parsnips. Salt and pepper to taste. Stir to combine. PLATE YOUR DISH Cut chicken into 4 to 6 slices each. Divide braised veggies between plates and fan chicken over top. Drizzle with any remaining sauce from pan.