Spiced Chicken Thighs with Dates and Carrots

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs , trimmed
• 1 tablespoon ras el hanout
• \1 1/2 teaspoon stable salt , divided
• 1 pound carrots , peeled, quart ered lengthwise, and cut into 3-inch piece s
• 4 pitted Medjool dates , chopped coarse
• 1/4 teaspoon pepper
• 1 shallot , chopped fine
• 1 teaspoon all-purpose flour
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Sprinkle 8 trimmed chicken thighs with 1 tablespoon ras el hanout and 1 teaspoon table salt. Place chicken skin side down in 12 inch nonstick skillet. Cook over medium high heat until skin is light golden, 10 to 13 minutes. Transfer chicken to half of rimmed baking sheet.
2. Pour off all but 1 tablespoon fat from skillet.
3. Add 1 finely chopped shallot and cook over medium heat until softened, about 2 minutes.
4. Add 1 teaspoon all purpose flour and cook, stirring, for 30 seconds.
5. Add 1 cup chicken broth, increase heat to medium high, and simmer until reduced to ¾ cup, 3 to 5 minutes.
6. Off heat, whisk in 1 tablespoon lemon juice and 1 tablespoon unsalted butter.
7. Spoon pan sauce over thighs and carrots.
8. Serve.