BY AYESHA CURRY
PHOTOGRAPHED BY CAROLINE EGAN DAHLBERG OF COEUR DE LA PHOTOGRAPHY
Orange Thyme Roasted Chicken Thighs with Carrot Purée
Carrot purée is a nutritious and elegant alternative to mashed potatoes. This unconventional combination is colorful, delectable, and surprisingly comforting.
Ingredients
For the Purée
| 2 | cups carrots, chopped |
| 1 | tablespoon butter |
| ¼ | cup heavy cream |
| ¼ | tablespoon cumin |
| Salt and freshly ground black pepper (to taste) |
For the Chicken
| 6 | to 8 chicken thighs (skin on to keep meat moist) |
| 2 | tablespoons olive oil |
| 1 | tablespoon butter |
| 1 | shallot, chopped |
| 3 | garlic cloves, chopped |
| ½ | cup dry white wine |
| ½ | cup orange juice |
| 1 | tablespoon honey |
| 3 | sprigs fresh thyme |
| Salt and freshly ground black pepper (to taste) |
DIRECTIONS
Make the Purée
Step 1: Boil carrots until tender
(about 10 minutes).
Step 2: Strain and transfer to blender. Step 3: Add butter, cream, and cumin to mixture. Blend until smooth.
Step 4: Season with salt and
pepper (to taste).
Make the Chicken
Step 1: Preheat oven to 425 degrees.
Step 2: Season chicken with salt and pepper (to taste).
Step 3: On stove, in a cast iron skillet, heat olive oil.
Step 4: Brown chicken (skin side down) for 3 to 5 minutes.
Step 5: Remove chicken from skillet, and set aside.
Step 6: Over medium heat, add butter, shallots, and garlic to reserved chicken
fat in skillet.
Step 7: Once shallots are translucent, add wine and orange juice to deglaze skillet (scraping the sides with a wooden spoon).
Step 8: Add honey and thyme. Simmer for 3 to 5 minutes.
Step 9: Turn off heat, add chicken (skin side up).
Step 10: Transfer skillet to oven, and bake for 25 to 30 minutes.
Step 11: Serve over puréed carrots.
