BBQ Roast Chicken with Carrot Puree



Creamed carrot puree is scarcely an inspired choice for any meal, and the eternal combination of carrots and peas is, to my taste, better forgotten. Serve puree with butter or with herb butter. Parsley, chives, chervil, and oregano will enhance the flavor.

Have a Great Weekend!



Note: The word "gravy" too often stands for a thick flour mixture that smothers anything good. If you try serving your chicken with only the juices from the pan, you will never go back to a thickened gravy again.

Ingredients:

For the carrot puree:

  • 5-6 carrots, peeled and trimmed, and coarsely chopped into bite-size pieces
  • 1 cup vegetable broth or water
  • 1 cup half and half
  • salt and freshly ground pepper
  • pinch of cardamom
  • 2 Tbsp. unsalted butter
  • Fresh thyme, for garnish
For the chicken:
  • 6 chicken thigh fillets, (no bone, no skin)
  • 1/2 cup your favorite BBQ sauce, I used The Salt Lick Original BBQ Sauce
  • 3 gloves garlic, chopped
  • 1/2 tsp dried dill

Directions:

To make the carrot puree: Combine the carrots, half and half, broth or water in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 15-20 minutes, until the carrots are tender.

Drain the carrots, reserving the cooking liquid, and transfer to a food processor. Add cardamom, butter, season with salt and pepper and puree until smooth. Add some of the reserved cooking liquid, if necessary. Keep it warm.

To marinate the chicken: In the small bowl combine BBQ sauce, dried dill, garlic, salt and pepper. Coat the chicken with the marinade. Let stand at room temperature for 20-30 minutes.

Preheat the oven to 400F. Transfer the chicken to a baking sheet and roast for 35-40 minutes, until cooked. Serve with carrot puree and garnish with thyme.


7 comments:

Rosa's Yummy Yums said...
June 14, 2013 at 9:36 AM  

A wonderfully light and seasonal dish! Really appetizing.

Cheers,

Rosa

La Table De Nana said...
June 14, 2013 at 10:09 AM  

Oh those little peas and sprig of thyme:)

2 of my poppies popped this AM..:)
Aren't they gorgeous the buds?

Lovely Yelena!

DrBuoux said...
June 16, 2013 at 2:54 PM  

Funny (and accurate) observation about carrot puree.. What is the plant in the second photo (green leaves, flower bud at end of long green stem)? Thanks. Ken

Yelena Strokin said...
June 17, 2013 at 10:53 PM  

Ken, the flower in the second picture is poppy flower. We have many of them in our garden.

Nami | Just One Cookbook said...
June 18, 2013 at 3:09 AM  

Over the weekend I had to take pictures of chicken and this post came in my inbox. I was struggling how to take the chicken recipe and here you are plating the chicken SO gorgeously. You are my inspiration, Yelena!

Javeria Hamid said...
June 18, 2013 at 6:35 AM  

Your recipe is really unique and looks so delicious. I will ask my mum to make it. Thanks for sharing.Japanese horror movies

Chris said...
July 2, 2013 at 2:22 PM  

How timely I came across your website! I just received a bunch of carrots in my weekly CSA share and now I know what to do with them! Thanks for the inspiration :)

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