I guess my palate was in search of something out of the culinary box. I went with the flow and it led me down the beta carotene path; a road that’s earthy and wholesome. I love carrots. I love them in salad, soups, stews, roasted and of course blended and made in a drink.
It was going to be a chicken dish. However, my palate craved one that would stand out and simultaneously caress my taste buds. My plan was to use my earthy carrots and create a spectacular dish with roasted chicken. One that would surprise my somewhat temporary ‘picky’ palate. As such, I decided to make a creamy carrot sauce. Already I had four pieces of dark meat (2 legs/2 thighs) marinated with salt and black pepper to taste, crushed garlic and grated onions.
Method – Chicken:
- Chicken was brought to room temperature. Onions and garlic were removed and set aside to go in when roasting.
- In cast iron skillet a drizzle of canola oil was heated. Then chicken pieces were dried and seared on both sides so as to lock in flavors.
- One of the three carrots was sliced length-wise and placed on top chicken for roasting along with lemon wedges. A splash of water was also added as well as grated onion and crushed garlic that were set aside earlier from marinade.
- Chicken roasted for approximately 45 minutes at 375 degrees turning once. The juices expelled from chicken, onions, and lemon wedges were used to baste chicken.
Method – Carrot sauce:
- The other two carrots were roughly chopped and placed in a stock pot with tap cold water and a splash of milk for creaminess. To that, a pinch of cinnamon, salt, jalapeno (a small piece) and thyme were added. Carrots were simmered on low to medium heat until fork tender.
- After cooling, carrots were placed in blender and pureed to a smooth consistency. Then this was added back to stock pot along with a pat of butter for a silky finish.
Roasted chicken was served alongside creamy carrot sauce with roasted carrots and fresh parsley as garnish.