If you had been standing in the hall 2 minutes before this picture was taken, you would have heard me snapping happily away with my camera (I typically take anywhere from 20-40 shots of each dish, increasing my odds of getting a good one I say), quickly followed by “Oh crap! I forgot the parsley.” Because garnish is so important. Whatever. Dump some on, snap a few more, and cross my fingers one comes out, because gosh darn it, I’m HUNGRY!
A day in the life of a food blogger.
After eating this meal, Taylor and I both decided that carrots don’t get nearly enough credit. I mean, when you think “vegetable side dish” do you think carrots? No. You think green beans. Asparagus. Broccoli. Brussels sprouts. Salad even. Maybe if carrots were green they’d be taken more seriously? Because they are seriously delicious, almost like candy, when cooked in just the right way.
And this recipe, folks, is just the right way: slow roasted with caramelized onions, rich chicken juices, a pinch of cinnamon and honey, and a splash of lemon juice to top it all off. Candy I tell you. Candy.
You know what else is like candy? Kitten toes.
I just want to eat them up.
Roasted Chicken Thighs with Carrots and Honey
Makes 4-6 servings. Recipe from Epicurious.
Ingredients:
8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons mild honey
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh cilantro
Directions:
Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.
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