As far as good dishes go, this chicken dish studded carrots, dates and pistachios, is a festive as it’s gets. The dates and honey makes it a naturally delicious your family going to love it.
Ingredients: 1tray of chicken 900g,1tsp lemon zest,3tbsp freshly squeezed lemon juice tsp orange zest, 6tbsp freshly squeezed orange juice, 6tbsp extra-virgin olive oil,3tbsp whole grain mustard,6tbsp honey,1/2 tsp red pepper flakes.3cloves garlic, toughly chopped,1tbs fresh thyme leaves (or1 tsp dried),3cups of 1/4 inched sliced carrots,1 medium yellow onion, halved and thinly sliced,2tbsp chopped parsley, for garnish,2spring onions, light and dark green parts thinly sliced for garnish,1/4 cup chopped salted pistachios for garnish.
Instructions:
- Make the Marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic and salt.
2.Place the chicken, carrot and onions in a large sealable plastic bag. Add the marinaded and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on the rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hrs or overnight.
3. Preheat the oven to 200oC and set an oven rack in the middle position.
4. Transfer all ingredients from the bag, including the marinade, to the rimmed set pan(do not line the pan with foil).Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through,40 to 50 minutes. About half way through cooking, stir the carrots so that they don’t burn around the edge of the pan.
5.Turn on broiler( leave pan on middle rack),and cook 1-3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.
6. Transfer the chicken ,carrots and onions onto a platter, along with the sauce in the pan. Sprinkle the parsley, spring onions and pistachio and nuts over top and serve.
7. Serve the delicious meal..!!
PNGLOCALCOOKING 