A perfect recipe for a busy school night, this Sheet Pan Moroccan Chicken Thighs Recipe is so easy, featuring Fisher Nuts Slivered Almonds.
Since school has started back up, I have been completely obsessed with sheet pan recipes. You know those recipes where you just basically throw everything on a sheet pan, put it in the oven, and like magic after a bit of time you have a complete meal ready to eat? Totally obsessed.
The thing about sheet pan recipes is they are so versatile. Whatever ingredients, cuisine, ethnic flavors, etc. you crave, you can pretty much toss them on a sheet pan and go. You can see, as a mom with a full after school schedule, why I love sheet pan recipes so very much!
This Moroccan Chicken sheet pan recipe is one of my favorites. My kids love it when I serve it over rice or couscous, but I prefer to keep it a bit healthier and serve it over a bed of vegetables or alongside a salad. The Fisher Nuts Slivered Almonds give the chicken a nice nutty texture, while the spice from the curry paste and the sweetness of the mangoes balance out the rest of the flavors nicely.
I definitely prefer to use boneless chicken thighs for this recipe (and most of the chicken sheet pan recipes I try) because they stay nice and tender after roasting in the oven for awhile. Chicken Breasts tend to turn out a bit on the dry side, but you can definitely use those if that’s what you prefer. Also, we never seem to have fresh mango on hand, so I use dried mangoes, but fresh mango would probably be a delicious addition!
If you are interested in more sheet pan recipes, make sure to check out this Pinterest board full of amazing recipes from other bloggers. In the meantime, enjoy this Moroccan Chicken recipe below!
- 3 Tablespoons coconut oil or olive oil
- 1 medium yellow onion, cut into wedges
- 4 boneless, skinless, chicken breast thighs
- ⅓ cup red curry paste
- ½ cup Fisher Nuts Slivered Almonds
- ¼ cup dried mangoes or 2-3 per chicken thigh
- Kosher salt to taste.
- Preheat oven to 400°F
- Brush Coconut oil or olive oil on a large sheet pan with edges.
- Place onion wedges on the sheet pan as well as the chicken thighs.
- Brush chicken thighs equally with red curry paste, then top each chicken thigh with slivered almonds and dried mangoes.
- Bake for 30 minutes or until chicken is cooked through.
- Remove from oven and serve over couscous or rice with a side of vegetables.
I choose to work with Fisher nuts because it is one of the only brands of recipe nuts entirely without preservatives. Fore more recipes featuring Fisher Nuts, visit their website.
This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.