Thursday, February 12, 2015

Roasted Curry Chicken with Vegetables

This was only the second time I have ever eaten leaks. How shameful am I; living a leak-less life up until now?
Lunch with  Alexis  is a total food party. I figure if she is going to take such great photos, the least I can do is feed her delicious things. 

Roasted Curry Chicken with Vegetables
  1. 3 boneless chicken thighs
  2. 1 1/2 cups sliced baby carrots
  3. 1 leek (green part only)
  4. 1/4 cup salted butter
  5. 3 tbsp light brown sugar
  6. 1 tbsp curry powder
  7. 3/4 tsp salt
  8. 1/2 tsp cinnamon 
  9. 1 tbsp dijon mustard
  10. pinch of nutmeg
  1. Preheat oven to 375 degrees. 
  2. Place meat in large cast iron skillet. I used a 12'' one to accommodate my vegetables. 
  3. Slice baby carrots and chop up leek into pieces about the same in size as the carrots.  Add to skillet.
  4. Drizzle everything sparingly with olive oil. Enough to just coat everything.
  5. In a small saucepan on the stove combine butter, brown sugar, mustard, and spices. Constantly stir, once it starts to boil it's ready.
  6. Use a pastry brush to slather the chicken with the sauce and then coat the vegetables with the rest.
  7. Cover the skillet with aluminum foil and bake for 30 min. Uncover and bake for an additional 30-40 minutes. 

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