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Honey Lemon Saffron Chicken with Carrots

July 7, 2015 Filed Under: Meat Meals, Recipes

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Honey Lemon Saffron Chicken with Carrots

  • Author: Helene Henderson
  • Cook Time: 30
  • Total Time: 30 minutes
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Ingredients

Scale
  • Chicken thighs
  • Butter 2 Tbs
  • Garlic, 1 clove, grated
  • Saffron, a pinch
  • Honey 2 TBS
  • 1 lemon, juiced
  • Carrots, one bunch
  • EVOO, 1 Tbs (+2 Tbs for the beans)
  • Honey, 2 Tbs
  • 1 lemon, juiced
  • Garlic, 1 clove, grated
  • Balsamic vinegar, 1 Tbs
  • Garnish: Pepitas (pumpkin seeds) optional

Instructions

  1. Melt the butter in a small pan, stir in the garlic and saffron, and cool on very low heat for a few minutes. Stir in the honey and lemon juice. Let cool.
  2. Season the chicken lightly on both sides with salt, and toss in the marinade. Allow the chicken to marinate overnight.
  3. The next day, either grill the chicken, or saute in a hot skillet until browned.
  4. If not cooked all the way through, finish the chicken in the oven for 5 minutes.
  5. Carrots
  6. Garnish: herbs, sunflower seeds, pepitas (pumpkin seeds), or black sesame seeds will all work great.
  7. Preheat the oven to 400 degrees.
  8. Drizzle your carrots with the olive oil, and season lightly with salt. Place them, cut side down, on a sheet pan, which you will now place in a preheated 400 degree oven. Roast until lightly browned and barely soft (about 20 minutes). Drizzle with some honey or agave and a squeeze of lemon.
  9. Garnish with a sprinkle of pepitas.

Notes

  • Not Included in Large Real Food Box: Butter (included in 3-5 box), Saffron, Olive Oil, Balsamic Vinegar. Some people use sweet paprika as a substitute for Saffron, if you don’t have it.

Nutrition

  • Serving Size: 4

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