Honey Lemon Saffron Chicken with Carrots
- Cook Time: 30
- Total Time: 30 minutes
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
- 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.
- Season the chicken lightly on both sides with salt, and toss in the marinade. Allow the chicken to marinate overnight.
- The next day, either grill the chicken, or saute in a hot skillet until browned.
- If not cooked all the way through, finish the chicken in the oven for 5 minutes.
- Carrots
- Garnish: herbs, sunflower seeds, pepitas (pumpkin seeds), or black sesame seeds will all work great.
- Preheat the oven to 400 degrees.
- 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.
- 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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