Well, I guess all my camera needed was a battery recharge. Heh. Dropping the camera was just a horrible coincidence that left me scratching my head for a week as to how to proceed with fixing it. No fretting needed afterall. So now I’m back in action!
With my nose as stuffed up as it is, this was about the only dinner that I could have tasted. It’s heavily spiced, but I have a non-stuffed up person to back up it’s legitimacy as well, so don’t worry. It’s also pretty easy to assemble. The potatoes you can do while the chicken is cooking and have it all finish at the same time – perf!
If you want to deviate from this recipe, I would suggest maybe adding greens to the chicken, or serving with a grain instead of the potatoes. The amount of honey or lemon can be adjusted too. Both could be added to an individual serving (someone wanted to dump a bunch of extra honey on afterward, to my chagrin). The original recipe called for chicken thighs, bone in and skin on. I wanted no part of that, but I’m chicken-picky. The potatoes are also endlessly flexible. You can use any kind of potato that’s lying around, or you can experiment with the herbs. They’re super easy. Oh, and for any vegetarians out there, I’m sure baked or fried tofu with the spice coating on it would be great. Seitan too.
Honey Lemon Chicken and Carrots
Adapted from Gourmet
5 chicken breasts
3 tsp salt
2 1/2 teaspoons paprika
1 1/2 teaspoons cinnamon
1 teaspoons black pepper
1 1/2 tablespoon olive oil
1 large or 2 small onions, halved lengthwise, then cut lengthwise into 1/4 inch wide strips
1 1/2 – 2 lbs. carrots, cut diagonally into 1 inch chunks
5 garlic cloves, pressed or minced
1/2 cup water
juice of 1 lemon
2 – 3 T honey
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped cilantro
Mix together 2 teaspoons of the salt with the paprika, cinnamon, and pepper and coat the chicken with it.
Heat oil in a heavy skillet (I used a cast iron pan) on medium high until shimmering. Place chicken into skillet and brown each side, about 5 minutes a side. This may need to be done in batches, depending on your skillet size. Set aside the browned chicken on a plate or in a bowl.
In a large skillet, and this may be the same one you used for the chicken, heat 1 tablespoon oil (or use the remaining oil in the chicken pan). Add the chopped carrots and onions. Sprinkle with remaining 1 teaspoon salt. Add pepper to taste. Cook over medium heat, stirring occasionally, until onion is soft and brown. This will take about 10 minutes. Add minced or pressed garlic and stir occasionally for about 1 minute.
Place chicken into this skillet and nestle into the vegetables. In a bowl or measuring cup, mix together water, lemon juice, and honey and add to skillet. Cover and cook on medium heat until chicken is cooked and carrots are tender, about 30 minutes.
Sprinkle with herbs right before serving.
Roasted Herbed Potatoes
adapted from Bon Appetit
6-7 small potatoes (or comparable) cut into medium sized chunks
1 tablespoon olive oil
2 garlic cloves
3 tablespoons fresh herbs or 3 teaspoon dried (I used fresh basil and dried dill and thyme)
Steam the potatoes until tender, about 10-15 minutes depending on chunk size. You can proceed immediately to the next steps or you can set these aside and finish later, depending on your workflow.
Heat oil in a skillet on medium-high heat. Add the garlic and stir for 30 seconds. Add the potatoes and herbs, stir to coat with the garlic. Sprinkle with salt and pepper to taste.
Saute the potatoes until they are crisp and brown, about 10 minutes.