The crispy and juicy chicken meat has this wonderful texture. The carrots give a little sweetness with the acidity of the yogurt dip gives a fresh taste that lingers in your mouth. A wonderful dish with a wonderful pair!
Yields: Makes 4 Servings
Ingredients:
- 1 pound small Carrots, peeled
- ½ cup almonds, coarsely chopped
- 1 tbsp. honey
- 4 tbsps. Olive oil
- Salt and pepper to taste
- 4 skin-on, Chicken breasts (at least 3-4 pounds)
- 1 cup plain Yogurt
- 2 tsps. Lemon juice
- ½ small Shallot, finely chopped
- 2 tbsps. chopped fresh Tarragon
Method of Preparation:
1. Preheat the oven to 375°F.
2. In a baking tray, throw in the almonds, carrots, honey, 2 tbsps. oil and season with salt and pepper. Roast it in the preheated oven and toss occasionally. Cook until the carrots are tender (15-20 minutes) Set them aside.
3. In a large ovenproof pan over medium heat, add the 2 tbsps. of the oil in the pan. Season the chicken with salt and pepper. Put the chicken on the pan, skin side down and cook for 5-8 minutes or until golden brown. Turn the chicken over and transfer the pan in the oven. Roast for 10-15 minutes or until cooked through. Set them aside and let the chicken rest. (5 minutes)
4. In another small bowl, mix the yogurt and lemon juice. Season with salt and pepper.
5. Remove the chicken from the pan and place it on a large plate. In the same pan. Add the carrots, shallots and tarragon to the skillet and cook them until the tarragon is fragrant. Serve!
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