Moroccan Chicken

Ingredients:

• 450 g green beans, ends removed
• 4 carrots, cut in half crosswise and lengthwise into 4 pieces
• 3 tablespoons extra-virgin olive oil
• 1.5 tsp. ras el hanout (Moroccan seasoning)
• 1/4 cup flaked almonds
• 4 skinless, boneless chicken breasts (about 200g each)
• 1 small shallot, finely chopped (about 1/3 cup)
• 1.5 cups lightly salted chicken broth
• 1/4 cup chopped dried apricots
• 1/4 cup pitted green olives, halved
• 2 tsp harissa

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat to 450°F (230°C). Toss the green beans and carrots on a rimmed baking sheet with 2 tablespoons of olive oil, 1/2 teaspoon of ras el hanout, salt, and black pepper. Bake on the top rack until tender, adding the almonds halfway through, 25 to 30 minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sprinkle the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and black pepper. Add to the skillet; cook until golden brown, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and bake on the bottom rack of the oven until cooked through, about 10 minutes.
3. Return the pan to medium heat and add the shallots. Cook, stirring, until softened, about 1 minute. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan, then add the dried apricots, olives, and harissa. Cook until the apricots are softened and the broth has reduced by two-thirds, about 5 minutes; season with salt to taste. Pour any chicken juices into the sauce.
4. Slice the chicken and serve with the roasted vegetables, drizzled with the sauce from the pan.