Crispy Chicken Thighs w/ Charred Carrots, Dukkah & Honeyed Yogurt
I think we are done with turkey until next year.....I had my fill all weekend.
On to chicken.
Though the title sounds fancy, it's just a regular Tuesday night dinner.
It's just chicken thighs and carrots.
The reason this dinner is SO GOOD is the little extras you make, like the dukkah (an Egyptian spice blend) and the yogurt sauce.
I found gorgeous heirloom rainbow carrots at my local farmer's market, and that also helped transform it from an ordinary meal, to a restaurant quality dinner.
It's pretty simple to put together.
Make the dukkah, which you can do a week in advance! I always keep it on hand, it's so good.
1/4 cup almonds, toasted
1/4 cup cashews or hazelnuts, toasted
Toast the seeds and nuts only until fragrant in a dry frying pan.
In a coffee grinder, or small chopper, pulse until chunky, adding the lemon zest last.
Keep in a covered container about a week or so.
Roast the chicken thighs (WITH SKIN AND BONES...do not use skinless!!) on a baking sheet lined with foil with some kosher salt and pepper (don't use oil on them, because the thighs are greasy enough). Roast in a hot 450F oven for 40 minutes, depending on the size of the thighs. They will get nice and crispy.
While the chicken is roasting on the top rack, line another baking sheet w/ parchment paper (saves cleanup), and drizzle the carrots with some olive oil and kosher salt.
Roast the carrots on the bottom rack of the oven for 20-25 minutes or until they are caramelized.
Mix some plain Greek yogurt w/ a little honey (I use FAGE 2%). This will be your sauce.
Spread some honey yogurt on each plate and place some crispy chicken thighs and carrots on top. Sprinkle with dukkah and serve with lemon wedges.
THIS IS SO GOOD!
recipe adapted from FLX Wienery (not Winery) by way of Food & Wine Magazine.