Food & Cooking Recipes Broiled Yogurt-Marinated Chicken and Chickpeas 5.0 (2) 2 Reviews By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on February 14, 2022 Rate PRINT Share Close Photo: Chris Simpson Prep Time: 15 mins Total Time: 50 mins Servings: 4 In this easy weeknight dinner, chicken thighs get a kick from a quick yogurt-lime marinade before being nestled on a baking sheet with spiced carrots and chickpeas and broiled to perfection. Ingredients ½ cup plain Greek yogurt, plus more for serving 2 teaspoons grated lime zest, plus ¼ cup fresh juice, divided 1 tablespoon ras el hanout, such as McCormick, divided Kosher salt and freshly ground pepper 4 boneless, skinless chicken thighs (about 1 pound total) 4 carrots, peeled and cut into ½-inch-thick matchsticks ¼ cup extra-virgin olive oil, divided, plus more for drizzling 1 can (15.5 ounces) chickpeas, drained and rinsed 1 small red onion, halved and thinly sliced Cooked couscous and chopped cilantro, for serving Directions Preheat broiler on high with a rack 8 inches below element. Stir together yogurt, lime zest, 2 tablespoons lime juice, and 2 teaspoons ras el hanout; season with salt and pepper. Season chicken; add to yogurt mixture. Let stand 20 minutes. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season. Broil 5 minutes. Toss chickpeas with 1 tablespoon oil and remaining 1 teaspoon ras el hanout; season. Add to sheet along with chicken. Broil, flipping chicken once, until just cooked through and carrots are tender, 8 to 10 minutes a side. Toss onion with remaining 2 tablespoons lime juice and 1 tablespoon oil; season. Stir a handful of cilantro into couscous. Serve chicken, chickpeas, and carrots over couscous with pickled onion, yogurt, more cilantro, and a drizzle of oil. Originally appeared: Martha Stewart Living, March 2022 Rate It PRINT