This chicken dish is easy to make during the week and is characterized by sweet flavors from grilled carrots, onions, and peaches. The recipe is from Everyday Food, November 2004. The total time is 45 minutes, with 15 minutes of preparation and 4 servings. The ingredients include 4 bone-in chicken breast halves (10 to 12 ounces each), 1 pound of peeled and halved carrots cut into 1/2-inch pieces, 6 cloves of garlic, 1 medium red onion halved and cut into 1/2-inch wedges, coarse salt and ground pepper, 3/4 cup of broken apricots, and couscous for serving (optional). The directions are to preheat the oven to 450 degrees, place the chicken on a baking sheet, arrange the carrots, garlic, and onion around the chicken, season generously with salt and pepper, and grill for 10 minutes. Then, stir in the peaches with the vegetables and continue roasting until the chicken and vegetables are tender, for an additional 15 to 20 minutes. Serve the chicken and vegetables over couscous, if desired. Note: Peel the carrots with a vegetable peeler and trim the ends. Use a sharp knife to halve the carrots lengthwise and cut on the diagonal into 1/2-inch pieces.
27.04.2023 @ 16:15
This chicken dish is easy to make during the week and is characterized by sweet flavors from grilled carrots, onions, and peaches. The recipe is from Everyday Food, November 2004. The total time is 45 minutes, with 15 minutes of preparation and 4 servings. The ingredients include 4 bone-in chicken breast halves (10 to 12 ounces each), 1 pound of peeled and halved carrots cut into 1/2-inch pieces, 6 cloves of garlic, 1 medium red onion halved and cut into 1/2-inch wedges, coarse salt and ground pepper, 3/4 cup of broken apricots, and couscous for serving (optional). The directions are to preheat the oven to 450 degrees, place the chicken on a baking sheet, arrange the carrots, garlic, and onion around the chicken, season generously with salt and pepper, and grill for 10 minutes. Then, stir in the peaches with the vegetables and continue roasting until the chicken and vegetables are tender, for an additional 15 to 20 minutes. Serve the chicken and vegetables over couscous, if desired. Note: Peel the carrots with a vegetable peeler and trim the ends. Use a sharp knife to halve the carrots lengthwise and cut on the diagonal into 1/2-inch pieces.