Moroccan Chicken and Carrots

Warm spices for this dinner in one pan complement the baked carrots.
Preheat the oven to 400 degrees. In a medium bowl, combine the chicken with 2 tablespoons of vegetable oil, spices, and 1/2 teaspoon of salt.Preheat the remaining 1 tablespoon. Heat the oil in a large nonstick skillet or cast iron skillet over medium-high heat. Cook the chicken, skin side down, until crisp, about 4 minutes; transfer to a plate.Add the carrots to the pan and cook, stirring frequently, until they start to soften, about 4 minutes. Add the raisins, almonds and remaining 1/2 tsp salt. Place the chicken skin side up on top of the carrots.Bake until the carrots are browned and the chicken is cooked through, about 20 minutes.* Rainbow carrots, sold at farmers ' markets and in some supermarkets, taste no different from ordinary carrots, but give them a bright shade.