She Strengthens

Savory Chicken and Carrot Delight

A Harmonious Blend of Flavors

This mouthwatering dish is a masterclass in balancing rich and healthy ingredients. The star of the show is the perfect pairing of thyme and cumin, which elevates the flavor profile without overpowering the other components. And the best part? It’s surprisingly easy to prepare!

Ayesha Curry’s Inspiration

This recipe comes from Ayesha Curry’s latest cookbook, a testament to her culinary expertise and creativity. As a busy mom, wife, and TV host, Ayesha knows how to craft dishes that satisfy both taste buds and dietary needs.

Wild Rice, Pecan, and Cranberry Salad: The Perfect Companion

If you’re looking to add some extra oomph to your meal, consider pairing this dish with our Wild Rice, Pecan, and Cranberry Salad recipe. The contrasting textures and flavors will create a truly memorable dining experience.

Servings and Difficulty

Yield: 4 to 6 servings
Difficulty: Easy

Ingredients

For the chicken:

• 8 bone-in, skin-on chicken thighs (about 3 ¾ pounds)
• Kosher salt
• Black pepper, freshly ground
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 shallot, chopped
• 3 garlic cloves, chopped
• ½ cup dry white wine
• ½ cup orange juice
• 1 tablespoon honey
• Leaves from 3 thyme sprigs

For the carrots:

• 2 cups carrots, chopped
• Kosher salt
• ¼ cup heavy cream, at room temperature
• 1 tablespoon unsalted butter, at room temperature
• 1/4 teaspoon ground cumin
• Black pepper, freshly ground

Instructions

Preparing the Chicken

1. Preheat the oven to 425°F.
2. Season the chicken thighs generously with salt and pepper.
3. Heat the oil in a cast-iron skillet over medium-high heat. Brown the chicken thighs in two batches, skin-side down, until golden brown.
4. Transfer the chicken to a plate, discarding all but 1 tablespoon of fat in the pan.
5. Lower the heat to medium and melt the butter. Sauté the shallot until translucent, adding the garlic halfway through cooking.
6. Add the wine and orange juice, bringing to a boil and dislodging any bits of food from the bottom of the pan.
7. Stir in the honey and thyme, simmering until the sauce has reduced slightly.
8. Remove the pan from the heat and put the chicken back in the skillet, skin side up. Bake until tender when pierced with a fork.

Creating the Carrot Puree

1. Put the carrots and a few pinches of salt in a saucepan, covering with water. Bring to a boil over high heat, then lower the heat to medium-low and simmer until the carrots just begin to turn tender.
2. Drain the carrots and transfer to a blender. Add the cream, butter, and cumin, blending until smooth.
3. Season with a few generous pinches each of salt and pepper.

Serving

1. Spoon the carrot puree onto serving plates and top with the chicken thighs.

Enjoy your delicious and healthy Savory Chicken and Carrot Delight!